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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.

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

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."

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Chinese mushrooms with warrigal greens and Jerusalem artichokes


"I like how this dish looks like the season we're in," says Liong. "The earthy tones of the mushrooms, the leafy aesthetics of the Jerusalem artichokes, the meaty texture of the warrigal greens - it's a wonderful vegetable stir-fry."

You'll need

100 gm each shimeji and oyster mushrooms, cut into bite-sized pieces 100 gm shiitake mushrooms, stems trimmed and halved 50 gm enoki mushrooms, cut into 2cm batons 30 gm warrigal greens, leaves only (see note) 2¾ tsp (10gm) tapioca starch, dissolved in 1 tbsp cold water   Mushroom stock 1 tsp vegetable oil ½ onion, thinly sliced 1 spring onion, green part only, chopped 1 tbsp thinly sliced ginger 2 coriander stems 1 large garlic clove, bruised 6 gm (2 tbsp) dried porcini mushrooms 1¼ tbsp white soy sauce (see note) ¾ tsp caster sugar ½ tsp chicken stock powder, such as Knorr (see note)   Jerusalem artichoke chips For frying: vegetable oil 150 gm (2 large) Jerusalem artichokes, washed and very thinly sliced on a mandolin

Method

  • 01
  • For mushroom stock, heat oil in a frying pan over medium-high heat, add onion, spring onion, ginger, coriander stems and garlic, and sauté until golden (6-8 minutes). Place dried porcini in a large saucepan with 800ml water and bring to the boil. Add onion mixture, bring back to the boil, then simmer over low heat to develop flavours (20 minutes). Strain and stir in remaining ingredients and ½ tsp salt.
  • 02
  • For artichoke chips, heat 5cm oil in a deep saucepan to 175C and fry artichoke slices in batches, stirring constantly, until crisp and golden brown (2-4 minutes). Drain on paper towels.
  • 03
  • Top up oil to about 8cm deep and heat to 180C. Deep-fry shimeji, oyster and shiitake mushrooms in batches until golden brown (1-2 minutes), then drain in a colander.
  • 04
  • Bring mushroom stock to the boil, add fried mushrooms and simmer for mushrooms to absorb stock (1-2 minutes). Add enoki and warrigal greens, and stir-fry until greens just wilt (10-20 seconds). Slowly add tapioca, stirring until a shiny, thickened sauce forms (1-2 minutes). Add a good pinch of ground white pepper, place in bowls, top with artichoke chips and serve.

Note Warrigal greens are available from select greengrocers. To find your local supplier, go to outbackpride.com.au, and see "distributor". White soy sauce, also called shiro shoyu, is available from Japanese grocers such as Tokyo Mart and Chef's Armoury. Knorr chicken stock powder is available at Asian supermarkets.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A wintry shiraz, such as 2006 Merricks Estate Shiraz.

Featured in

Aug 2015

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