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."

Garlic shoots with spice salt recipe


"I fell in love with spice salt while I was travelling through the Sichuan region in China," says Anchovy chef Thi Le. "It was snowing and there were barbecue vendors on almost every corner doing their thing on skewers and dusting a Sichuan-based salt on everything - the smoky-spicy smell was incredible. I find this salt goes with almost everything. If you can't find garlic shoots, try it with okra or thinly sliced potatoes and barbecue them over slow-burning coal. It's addictive especially with a beer."

You'll need

1 bunch (250gm) garlic shoots (see note) 1 tbsp vegetable oil   Spice salt 1 tbsp coriander seeds 1/4 tsp white peppercorns 1 tsp cumin seeds 1 star anise ¼ tsp cloves ¼ tsp fennel seeds 1 tsp smoked paprika ¼ tsp ground chilli

Method

  • 01
  • For spice salt, dry-roast whole spices over high heat until fragrant (40-50 seconds), set aside to cool for 5 minutes, then finely grind in a spice grinder. Add smoked paprika, chilli and 2 tsp sea salt flakes, and mix to combine.
  • 02
  • Clean and cut garlic shoots to 7cm batons, discard thick fibrous ends and set aside.
  • 03
  • Heat a wok over high heat until smoking. Reduce heat to medium, then add oil and garlic shoots, and toss until charred (2-3 minutes). Serve sprinkled with spice salt to taste (remaining spice salt will keep in an airtight container for up to a month).

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Garlic shoots are available from Asian grocers.

Drink Suggestion

Cavalier “Courage” blonde ale, Melbourne – a crisp, refreshing ale with a soft fruity aroma and slight bitterness behind the complexity of malted hops.

Featured in

Sep 2016

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