The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Pork recipes

Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Nutter Butter ice-cream sandwiches


"Nutter Butter is an American peanut-flavoured cookie," says Catherine Adams. "I really like the name, so we made it into a gelato sandwich." Cipro's gelato is difficult to make in a domestic kitchen, so Cipro has replaced the gelato with vanilla parfait for this recipe.

You'll need

225 gm unsalted butter, softened 90 gm smooth peanut butter 105 gm caster sugar 85 gm brown sugar 1 egg 2 tsp milk 1 tsp vanilla extract 190 gm plain flour 1 tsp each baking powder and bicarbonate of soda 105 gm quick-cook oats 25 gm peanuts, coarsely chopped   Vanilla parfait 220 gm caster sugar 8 egg yolks 480 ml pouring cream 2 tsp vanilla extract ½ vanilla bean, split, seeds scraped

Method

  • 01
  • For vanilla parfait, stir sugar and 180ml water in a small saucepan over low heat until sugar dissolves. Increase heat to medium-high and cook until syrup reaches 105C on a sugar thermometer (5-7 minutes). Meanwhile, whisk yolks on medium speed in an electric mixer until pale and creamy. While whisking, pour syrup slowly into the bowl, then continue to whisk until cool (6-8 minutes). Whisk cream, vanilla extract and vanilla seeds to soft peaks in a separate bowl, then fold into yolk mixture. Pour into a 22cm x 11cm loaf tin lined with plastic wrap and freeze until firm (6 hours).
  • 02
  • Preheat oven to 170C. Mix butter and peanut butter in an electric mixer with a paddle attachment, then add sugars and mix until pale (5 minutes). Whisk egg, milk and vanilla in a separate bowl to combine, then slowly add to butter mixture and mix to combine. While mixing on low speed, sift in flour, baking powder and bicarbonate of soda, then add oats and peanuts. Form heaped tablespoons of mixture into balls, place balls 4cm apart on oven trays lined with baking paper and bake until evenly browned (12-16 minutes). Set aside to cool on a wire rack.
  • 03
  • Spread half the biscuits with 1/2 cup of vanilla parfait each (you may have a little parfait left over), sandwich with remaining biscuits and serve.

At A Glance

  • Serves 10 people
  • 1 hr preparation
  • 25 mins cooking (plus cooling, freezing)
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At A Glance

  • Serves 10 people
  • 1 hr preparation
  • 25 mins cooking (plus cooling, freezing)

Drink Suggestion

Chocolate soda

Featured in

Jun 2013

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