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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

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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."

Potatoes with bone marrow and rosemary


You'll need

8 pieces of bone marrow (about 3cm long) removed from the bone (see note) 3 pieces of bone marrow (about 3cm long) with bone intact (see note) 1 kg royal blue potatoes, scrubbed, diced ¼ cup rosemary sprigs 4 golden shallots, thinly sliced Thinly peeled rind of ½ lemon 1 garlic clove, thinly sliced

Method

  • 01
  • Heat half the marrow and all the marrow bones in a large cast-iron frying pan over medium-high heat, add potato and stir occasionally until potatoes are almost tender and starting to turn golden (15-20 minutes). Add remaining marrow, rosemary, shallot, lemon rind and garlic, season to taste, stir occasionally until golden and tender (5-10 minutes), and serve hot.
Note Ask your butcher to cut the bone marrow for you.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

This side dish can be cooked in a cast-iron pan right on the grill plate over the fire. The fat from the bone marrow adds lots of flavour to the potatoes as it melts and is absorbed - a bit like cooking potatoes in duck fat, but with marrow instead. Delicious.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A pint of hoppy India pale ale.

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