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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.

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Sleep in a Grampians olive grove this autumn

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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."

Pumpkin with brown rice and toasted seeds


This dish makes a perfect partner for grilled lamb.

You'll need

300 gm brown rice 100 ml olive oil 2 short-cut smokehouse-style bacon rashers, diced ½ white onion, finely chopped 400 gm peeled butternut pumpkin, diced 1 tsp hot paprika 1 tsp cumin seeds, coarsely ground 125 ml (½ cup) chicken stock 8 large pimento-stuffed green olives, roughly sliced 80 gm Danish feta, crumbled 80 gm Pecorino Romano, grated 2 tbsp toasted pumpkin seeds

Method

  • 01
  • Cook rice in a large saucepan of boiling salted water until tender (15-20 minutes). Drain well.
  • 02
  • Meanwhile, heat 2 tbsp olive oil in a casserole over high heat, add bacon and onion, and sauté until starting to caramelise (5-6 minutes). Add pumpkin and stir occasionally until starting to turn golden (3-4 minutes), then add spices and stir until fragrant (1 minute). Add stock, bring to the boil, reduce heat to medium and simmer, covered, until pumpkin is tender and liquid is absorbed (2-3 minutes). Remove pumpkin mixture from casserole and set aside.
  • 03
  • Heat remaining oil in casserole, add rice and stir occasionally until starting to toast (2-4 minutes).
  • 04
  • Transfer rice to plates and serve topped with pumpkin mixture, and scattered with olives, cheeses and pumpkin seeds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2016

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