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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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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."

Smoked pork ribs with barbecue sauce and Vietnamese-style coleslaw


"Papi Chulo's smoked pork ribs are amazing. Any chance you could publish the recipe?"
Kai Ball, North Narrabeen, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

4 American-style pork rib racks (about 700gm each, see note) For smoking: applewood and oak chips, soaked for 1 hour in cold water, drained (see note)   Barbecue rub 80 gm sea salt flakes 2½ tbsp smoked paprika 2 tbsp black peppercorns, coarsely crushed 1 tbsp onion powder 2 tsp garlic powder ½ tsp each smoked paprika and cayenne   Barbecue sauce 2½ tbsp tomato sauce 2 tbsp brown sugar 1 tbsp soy sauce 15 ml hot sauce (see note) 2 tsp black peppercorns, coarsely crushed 1 tsp each onion powder, garlic powder and Korean chili powder ½ tsp each smoked paprika and sweet paprika   Vietnamese-style coleslaw 2½ tbsp each fish sauce and white vinegar 50 gm caster sugar Juice of ½ lime 300 gm each Chinese cabbage and red cabbage, shredded on a mandolin ¼ cup (loosely packed) mint and coriander, coarsely torn 3 spring onions, thinly sliced

Method

  • 01
  • Preheat a coal barbecue to low heat (120C). For barbecue rub, combine ingredients in a bowl then rub all over ribs and set aside. Add wood chips to hot coals and heat until smoking, then grill ribs turning once until starting to colour (1 hour). Wrap in foil and cook, topping up coal and wood chips as necessary until tender and meat falls off the bone (1½-2 hours).
  • 02
  • Meanwhile, for barbecue sauce, combine ingredients in a bowl with 2 tsp water and set aside for flavour to develop (30-35 minutes).
  • 03
  • For Vietnamese-style coleslaw, whisk fish sauce, vinegar, caster sugar, lime juice and 50ml water. Just before serving, toss cabbage, herbs and spring onion in a bowl with dressing to combine.
  • 04
  • To serve, unwrap ribs and brush thickly with barbecue sauce mixture. Serve hot with Vietnamese-style coleslaw and with extra barbecue sauce to the side.

Note Try to find pork ribs with the most amount of meat you can. Clean the silver skin off the back of the ribs using a fork or small knife to pry it off using a tea towel to secure. Applewood and oak chips are available from barbecue shops. At Papi Chulo they use Frank's Red Hot sauce and Yamasa Soy Sauce.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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Apr 2014

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