The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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."

Pisco Sour


You'll need

240 ml pisco 3 tbsp raw caster sugar Juice of 6 limes 2 eggwhites To serve: angostura bitters

Method

  • 01
  • Chill 4 tumblers in the freezer. Thoroughly process pisco, sugar, lime juice and eggwhite in a blender with 6-8 ice cubes until smooth, frothy and white (1 minute). Pour into chilled glasses, add a few drops of bitters to taste and serve immediately.

The Pisco Sour is Peru's national drink. Pisco, made in Peru and Chile, is a grape brandy which is also used in many Peruvian dishes as well as drinks. The Pisco Sour packs a punch, although it is easy to drink and perfect for summer entertaining. Traditionally, it's shaken over ice, but it's also easy to throw everything into a blender and make a batch. Raw eggwhite gives the drink a creamy, frothy finish; it's important when using raw eggwhite to make sure the eggs are fresh, clean and uncracked.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2013

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