The February issue

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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.

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.

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.

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."

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.

Most popular recipes summer 2017

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

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.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Roast goose breast


"I thought it might be nice to celebrate Christmas this year with one of my favourite birds - the good old goose," says Strode. "I just love the extra flavour and richness you get with geese. Get your geese about a week before Christmas to get organised - you'll be able to serve up cracking fare that you can prep well in advance and then relax with everyone else on the day. You can easily substitute with two large ducks with exactly the same cooking times and methods." Start preparing the geese two days before Christmas.

You'll need

2 geese, or ducks (about 2.3kg each) For brushing: vegetable oil To garnish: watercress

Method

  • 01
  • Remove the legs from the goose to use for goose confit. Remove the neck, wishbone and backbone of each carcass and reserve for goose gravy. You will be left with the goose breasts on the frame (see note).
  • 02
  • Heat a large steamer over a saucepan of boiling water, wrap each goose breast in a clean tea towel and tie at each end with string, then steam, covered, for 8 minutes (if your steamer isn’t big enough do this in batches). Remove breasts from steamer, unwrap, place on a tray and refrigerate uncovered overnight for skin to dry.
  • 03
  • Preheat oven to 220C. Remove geese from fridge 45 minutes before roasting to bring to room temperature. Heat a large ovenproof non-stick or cast-iron frying pan over medium-high heat, brush goose skin with oil and sear skin-side down until browned (2-3 minutes). Place geese skin-side up, transfer pan to oven and roast until cooked to your liking (15 minutes for medium-rare). Remove and rest in a warm place (20 minutes).
  • 04
  • To serve, cut breasts from frames and return to oven to warm through (2 minutes). Discard frames or reserve for stock. Carve each breast diagonally into thin slices. Place on a warm platter, garnish with watercress and serve.

Note If you're not feeling brave, ask your butcher to prepare the geese for you.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dawson and James Chardonnay from Tasmania is a medium to full-bodied white with plenty of delicate baking spice and a fresh finish. A beautiful grenache from the southern Rhône Valley such as Pignan Châteauneuf du Pape is an elegant red option, with depth and spice.

Featured in

Dec 2014

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