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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.

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."

Most popular recipes summer 2017

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

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.

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.

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.

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.

Automata's Kingfish with crème fraîche, yuzukosho, shiso and finger lime


"I love to serve a raw fish dish at a family-style lunch," says Clayton Wells. "It's nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it. You could even go heavy with the seaweed to make it richer in winter, and in spring and summer use fruits and herbs to keep it fresh. It's the sort of dish you can have every day of the year and just change your garnishes accordingly."

You'll need

100 gm crème fraîche 6 gm yuzukosho paste (see note) 600 gm sashimi-grade Hiramasa kingfish fillet, sliced 5mm thick 100 gm seedless black grapes, thinly sliced Baby shiso, to serve 3 finger limes, halved crossways   Wakame dressing 25 gm dried wakame 50 ml grapeseed oil 1 tbsp rice wine vinegar 1 tbsp mirin 3½ tsp white soy sauce or light soy sauce

Method

  • 01
  • For wakame dressing, blend wakame and oil in a blender until warm (3-5 minutes), then strain through a fine sieve. Combine vinegar, mirin and soy sauce in a bowl and whisk in wakame oil.
  • 02
  • Mix crème fraîche and yuzukosho paste in a bowl, then smear a little on each serving plate or a platter. Arrange kingfish on top, season to taste with sea salt flakes and top with grape slices and shiso. Squeeze the finger lime on top, drizzle with a little wakame dressing and serve.

At A Glance

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At A Glance

Additional Notes

Yuzukosho, a fermented paste of yuzu rind and chilli, is available from chefsarmoury.com

Drink Suggestion

2014 Sato Riesling, Central Otago.

Featured in

May 2016

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