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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."

Smoked duck egg and mussel soup


This light soup is inspired by Thai cuisine and can be easily made into a more substantial meal with the addition of vegetables or noodles.

You'll need

100 gm (10cm piece) ginger, coarsely chopped 2 red shallots, coarsely chopped 2 long red chillies, coarsely chopped 2 lemongrass stalks, white part only, coarsely chopped 100 ml vegetable oil 500 ml (2 cups) fish stock 2 tbsp fish sauce 500 gm black mussels, scrubbed, beards removed 200 gm oyster mushrooms ½ cup (loosely packed) coriander leaves To serve: lime wedges   Tea-smoked duck eggs 8 duck eggs, at room temperature 2 tbsp jasmine rice 2 tbsp brown sugar 1 tbsp loose-leaf black tea, such as English Breakfast

Method

  • 01
  • For tea-smoked duck eggs, bring a large saucepan of water to the boil, add duck eggs, cook for 4 minutes, remove with a slotted spoon, refresh under cold running water and peel. Line a wok with foil and combine remaining ingredients on top of foil. Place a cooling rack over wok, place eggs on rack, cover with a lid and place over medium heat. Ensure exhaust fan is on and room is well ventilated and smoke for 15 minutes, then set aside to cool.
  • 02
  • Pound ginger, shallot, chilli and lemongrass in a mortar and pestle to a smooth paste.
  • 03
  • Heat oil in a large saucepan, add paste, stir over medium heat until fragrant (4-5 minutes), add fish stock and fish sauce, increase heat to high, bring to the boil, add mussels and stir occasionally until mussels open (2-3 minutes). Add mushrooms and halved duck eggs, stir to combine, divide between serving bowls, scatter with coriander leaves and serve hot with lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Chocolaty stout.

Featured in

Apr 2011

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