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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."

Slow-roast duck with quinoa, saffron and olives


"Pot-roast duck happens to be one of my all-time favourites," says McEnearney. "Duck is high in linoleic acid, an antioxidant, quinoa is high in protein, saffron is antioxidant and olives are anti-inflammatory."

You'll need

2 pinches of saffron threads 1 Spanish onion, diced 3 garlic cloves, finely chopped 90 ml extra-virgin olive oil, plus extra to serve 300 gm (1½ cups) red quinoa 1 tsp ground allspice ½ tsp each ground cinnamon and sumac Juice of ½ lemon 1 duck (about 1.9kg) 200 gm mixed olives (such as wild and green) To serve: rocket

Method

  • 01
  • Preheat oven to 100C. Place saffron in a bowl with 125ml warm water and a pinch of sea salt, and set aside to infuse (30 minutes).
  • 02
  • Meanwhile, sauté onion and garlic in 60ml olive oil with a pinch of salt over medium heat until tender and translucent (5-6 minutes). Add quinoa and spices and stir to toast (1 minute). Remove from heat, add lemon juice, season to taste and set aside to cool, then stuff quinoa mixture into duck cavity and stand for 30 minutes.
  • 03
  • Heat remaining oil in a large flameproof casserole over medium-high heat and cook duck breast-side down until well-browned (4-5 minutes). Pour saffron and its liquid over duck, add olives to pan, cover with a lid and braise in oven until duck is very tender (2¾-3 hours). Rest for 15 minutes, then drain pan juices into a sauce boat to use as gravy and reserve olives separately. Carve duck and serve with olives and stuffing spooned out. When everyone is nearly finished, serve rocket to help mop up the juices and cleanse the palate.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2014

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