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."

Zucchini pancake (hobak jeon)


"Zucchini pancake isn't common in Korea," says Eun Hee An. "Normally this would be made with batons of spring onion, but my grandmother, Young Son Be, replaces the spring onion with zucchini and I prefer it that way. She's a great cook, and growing up with her taught me a lot about traditional Korean cooking. We use her kimchi recipes at Moon Park."

You'll need

1 kg black mussels, scrubbed 3 large zucchini (about 770gm) 225 gm (1½ cups) plain flour 1 garlic clove, crushed 1 bunch Chinese chives, finely chopped 1 tsp gochugaru (dried chilli flakes) For shallow frying: grapeseed oil

Method

  • 01
  • Heat a large saucepan until hot, add mussels with 100ml hot water, cover with a lid and cook, removing mussels with tongs as they open (2-3 minutes). Strain pan juice through a fine sieve, reserving 350ml and ensuring there’s no shell or grit. Remove mussels from shells, de-beard and coarsely chop the mussel meat, then refrigerate the juice and chopped meat separately.
  • 02
  • Coarsely grate zucchini into a bowl, add 1 tsp salt, toss to coat and stand for 10 minutes, then rinse off the salt and squeeze out as much water as you can. Combine zucchini with the mussel meat, mussel juice, flour, garlic, chives and gochugaru and refrigerate until required (this can be refrigerated a day ahead).
  • 03
  • Heat enough grapeseed oil in a non-stick frying pan over medium heat to just cover the base (about 5mm deep). Add a third of the batter, spread out to a thickness of roughly 1cm and fry until base is crisp (5-7 minutes), then carefully flip it and cook until the pancake is crisp and cooked through (4-6 minutes). Repeat with remaining batter. Transfer pancakes to plates, cut into bite-size pieces and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

The Slint Vineyard 2013 Ochota Barrels Chardonnay or Korean moonbaesool soju.

Featured in

Jul 2014

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