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."

End-of-spring corn and crab chowder


You'll need

1 tbsp vegetable oil 20 gm butter 4 celery stalks, peeled, finely chopped 1 onion, finely chopped 3 garlic cloves, finely chopped 500 gm desiree potato (about 2), diced 4 corn cobs, kernels removed 750 ml (3 cups) chicken stock 200 ml pouring cream 250 gm picked blue-swimmer crab meat 1 spring onion bulb, very thinly sliced 2 tbsp crème fraîche To serve: crusty bread

Method

  • 01
  • Heat oil and butter in a saucepan over high heat, add celery, onion and garlic and cook until tender (6-8 minutes). Add potato, corn, stock and cream and cook over high heat until potato is tender and liquid has thickened slightly (10-12 minutes). Divide among bowls, scatter over crab and spring onion, then serve immediately with crème fraîche and crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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