The February 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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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.

Tipo 00's rigatoni ragù Bolognese


"Our twist with this recipe is the addition of a spice bag," says Papadakis. "Cinnamon and cloves add a little sweetness that works really well with the richness of the ragù. The secret is for the spice level to be where you can just taste them but you can't quite put your finger on them." At Tipo 00, the chefs make their own rigatoni; we've used dried rigatoni here.

You'll need

125 ml (½ cup) olive oil 500 gm coarsely minced beef (medium fat) 300 gm coarsely minced pork (medium fat) 1 carrot, diced 1 onion, chopped 1 small celery stalk, diced 1 (about 3 cloves) finely chopped garlic 125 gm tomato paste 250 ml (1 cup) dry red wine 2 thyme sprigs 1 fresh bay leaf 1 small cinnamon quill 2 cloves 750 ml (3 cups) chicken stock 500 gm dried rigatoni Grated parmesan, to serve

Method

  • 01
  • Heat a large saucepan over medium-high heat, add oil, then minced meats and cook, stirring occasionally, until browned (5-8 minutes). Reduce heat to medium, add vegetables and garlic, and sauté until soft (5-6 minutes). Add tomato paste and stir until colour deepens (2-3 minutes), then deglaze pan with wine until almost completely reduced (5-6 minutes). Meanwhile, tie herbs and spices in a piece of muslin with string to form a bundle, then add to pan along with stock, season to taste and simmer uncovered over low heat until sauce thickens (1-1½ hours). Discard spice bag and season to taste.
  • 02
  • Cook rigatoni in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving a little pasta water. Add rigatoni to ragù and toss to coat, adding a little pasta water to thin the sauce as preferred. Serve scattered with parmesan.

At A Glance

  • Serves 4 - 6 people
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2017 Restaurant Guide

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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2011 Il Marroneto “Ignaccio”, Rosso di Montalcino, Sangiovese, Montalcino. This sangiovese from the hills of Montalcino has great spice and structure which brings out the spice in the Bolognese.

Featured in

April 2016

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