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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."

Bo ssäm


Ssäm means "wrapped"; a ssäm dish could be anything from this well-known version made with pork (though in Korea it's more often steamed) to one made with beef. Lettuce, cabbage and even seaweed are common wrappings; ssämjang chilli paste and kimchi as condiments are constants.

You'll need

1 kg piece pork belly, skin scored 2 tsp peanut oil 2 red butter lettuces or red baby cos, leaves separated   Ssämjang 2 tbsp doenjang (see note) 2 tbsp gochujang (see note) 40 gm onion (about 1/3 small), finely grated 1 tbsp rice wine 1½ tbsp honey 1 garlic clove, finely chopped 5 gm ginger (about 1cm piece), finely grated 1 small red chilli (optional), finely chopped 1 spring onion, thinly sliced

Method

  • 01
  • Preheat oven to 240C. Season pork generously with sea salt and place in a roasting pan. Rub with oil, roast until skin starts to crackle (20-30 minutes), reduce oven to 150C and roast, basting occasionally with pan juices, until cooked through (1-1½ hours). Stand for 10 minutes to rest, then thinly slice and arrange on a platter. Keep warm.
  • 02
  • Meanwhile, for ssämjang, combine ingredients and ½ tsp freshly ground pepper in a bowl and serve with pork and lettuce leaves for wrapping.

Note Doenjang (fermented soybean paste) and gochujang (fermented Korean chilli paste) are available from Asian grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

American-style pale ale.

Featured in

Sep 2010

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