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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

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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."

Red wine octopus with pasta


You'll need

70 ml olive oil 1 onion, thinly sliced 2 garlic cloves, finely chopped 1 kg baby octopus, cleaned, heads reserved, tentacles halved 1/2 tsp each sweet paprika and ground chilli 200 ml dry red wine 400 gm canned cherry tomatoes 3 thyme sprigs, plus extra leaves to serve 1 fresh bay leaf 1 cinnamon quill 350 gm dried ditali

Method

  • 01
  • Preheat oven to 180C. Heat oil in a large casserole over medium-high heat, add onion and garlic and stir occasionally until very tender (8-10 minutes). Add octopus tentacles and heads, paprika and chilli and stir occasionally until octopus changes colour (2-3 minutes). Add wine, simmer until reduced by half (2-3 minutes), add tomato, thyme, bay leaf, cinnamon quill and 125ml hot water, then bring to the simmer. Cover with a lid and braise in oven until tender (1-1¼ hours).
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until half-cooked (4-5 minutes), drain and reserve 150ml pasta water. Stir pasta and reserved pasta water through octopus, season to taste and serve hot, scattered with extra thyme.

This classic Greek pasta dish can be made with either large or baby octopus. Ditali is the pasta most commonly used for this dish, but you could substitute any small pasta.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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