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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."

Chickpea soup


"Chickpea soup has an earthy flavour and nourishes the soul," says Kathy Tsaples. "It's definitely a favourite with family. Crusty bread is a must with this soup, and feta and olives are good too." You'll need to begin this recipe a day ahead to soak the chickpeas.

You'll need

150 ml extra-virgin olive oil, plus extra to serve 1 large onion, chopped 500 gm dried chickpeas, soaked in cold water overnight 1-2 celery sticks, thinly sliced 1 fresh bay leaf Juice of 1 lemon, or to taste 2 tbsp finely chopped flat-leaf parsley Sprinkling of dried oregano

Method

  • 01
  • Heat the olive oil in a saucepan, add the onion and sauté until it starts to colour (8-10 minutes).
  • 02
  • Meanwhile, drain the chickpeas, rinse them and drain them again. Shake the colander to dry the chickpeas as much as possible, then add them to the pan. Turn them with a spatula for a few minutes to coat them well with the oil.
  • 03
  • Add the celery and bay leaf, then pour in enough hot water to submerge the contents of the pot by about 4cm. Bring to the boil. Skim off any white froth that rises to the surface using a slotted spoon. Lower the heat, add freshly ground black pepper to taste, cover and cook until the chickpeas are tender (1¼-1½ hours).
  • 04
  • When the chickpeas are perfectly soft, add the lemon juice. Mix well, then season to taste. Cover the pan and cook gently for 5-10 minutes more, stirring occasionally.
  • 05
  • To thicken the soup slightly, take out about two cupfuls of the chickpeas and put them in a food processor. Make sure the chickpeas are broken up but remain slightly rough. Stir this into the soup in the pan and mix well.
  • 06
  • Add the parsley and oregano, then taste the soup. If it seems a little bland, add more lemon juice, salt and pepper. Serve in heated bowls and offer extra olive oil at the table for drizzling on top of the soup.

Note I often cook this soup in a pressure cooker, which is particularly useful if I've forgotten to soak the chickpeas. If you have one, use it. This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2013

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