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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.

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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

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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."

Char-grilled palm-sugar chicken


Serve this Thai-inspired chicken as a snack, or with sticky rice and a green papaya salad for a meal.

You'll need

20 gm (4cm piece) ginger, coarsely grated 10 gm (2cm piece) galangal, coarsely grated 4 garlic cloves 1 lemongrass stalk, white part only, thinly sliced 2 coriander roots, coarsely chopped 55 gm (¼ cup) light palm sugar, coarsely chopped (see note) 250 ml (1 cup) light soy sauce 1 chicken (about 1.6kg), butterflied, backbone removed For brushing: vegetable oil   Roast chilli dressing 2 tsp dried chilli flakes 2 tsp finely grated galangal 1 garlic clove 2 tbsp coarsely grated light palm sugar 1 tbsp ground roast rice 80 ml (1/3 cup) fish sauce 2 red shallots, thinly sliced Juice of 2 limes, or to taste

Method

  • 01
  • Pound ginger, galangal, garlic, lemongrass and coriander root to a paste in a mortar and pestle, add sugar, pound to combine. Transfer to a bowl, add soy sauce and chicken, turn to coat, cover, refrigerate to marinate (2-3 hours).
  • 02
  • Strain marinade into a small saucepan and simmer over medium-high heat until reduced to a glaze (8-10 minutes).
  • 03
  • Preheat a char-grill pan over low heat. Pat chicken dry with absorbent paper, brush with oil and char-grill, starting skin-side down and turning and basting with marinade occasionally, until cooked through (20-25 minutes).
  • 04
  • Meanwhile, for roast chilli dressing, dry-roast chilli in a frying pan over high heat until smoky (30 seconds), transfer to a bowl. Add galangal to pan, dry-roast until fragrant and dried (2-3 minutes), then pound in a mortar and pestle until fine. Add garlic, palm sugar and ground rice, pound to combine. Stir in remaining ingredients, drizzle over hot char-grilled chicken and serve.

Note Palm sugar is extracted from the sap of the Palmyra palm and comes in jars, small tablets or large discs. It requires grating or crushing before use. We found the tablets and discs easier to handle than the jar form.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A Spätlese, or medium-sweet riesling.

Featured in

Sep 2011

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