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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."

Veal stock (brodo di vitello)


The hindquarter shank is a good cut to use for brodo di vitello because it's inexpensive and it has good amounts of both meat and marrow, giving the brodo great depth of flavour (shown here in a cheese and bread soup).

You'll need

1 veal hindquarter shank (about 1.6kg) 2 carrots 1 onion, halved 1 garlic head, halved 3 thyme sprigs

Method

  • 01
  • Preheat oven to 200C. Place veal shin in a roasting pan and roast until starting to brown (20-30 minutes), add all other ingredients and roast until browned (20-30 minutes). Transfer to a stockpot, add thyme and 3 litres cold water and bring to the boil over medium-high heat. Skim surface, then reduce heat to low and simmer, topping up water to keep shin covered, until stock is well-flavoured (3-4 hours). Strain through a muslin-lined sieve (discard solids). Veal stock will keep refrigerated for 3 days, or frozen for 3 months.

Note This recipe makes about 2.2 litres of stock.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

May 2011

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