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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."

Pork crackling, prawn and watercress salad


This Vietnamese-inspired salad is even more moreish with the addition of crisp pork rind.

You'll need

350 gm pork rind (see note) 20 small cooked prawns, peeled 1½ cups (loosely packed) watercress sprigs 1 cup (loosely packed) mint leaves 150 gm bean sprouts, trimmed   Chilli dressing 1½ tbsp fish sauce 1 tbsp white sugar 1 tbsp lemon juice 2 garlic cloves, finely chopped ½ long red chilli, finely chopped

Method

  • 01
  • Preheat oven to 200C. Cut pork rind into 6cm-long strips, place in a single layer on an oven tray and roast until crisp (25-30 minutes), then set aside to cool completely.
  • 02
  • For chilli dressing, combine fish sauce, sugar, lemon juice and 40ml water in a bowl, stirring to dissolve sugar, then add garlic and chilli and set aside.
  • 03
  • Combine pork rind, prawns, watercress, mint and bean sprouts, drizzle with chilli dressing, toss to combine, serve immediately.

Note Pork rind or skin is available from select butchers. You may need to order it in advance.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2010

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