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."

Daiquiri marshmallows


The Daiquiri is considered by some to be a fruity frozen cocktail best left in the '80s, but its true incarnation is a simple, elegant concoction of rum, lime and sugar thoroughly deserving of its classic-drink status. We've channelled its flavours into fluffy, tangy marshmallows.

You'll need

150 ml strained freshly squeezed lime juice 2 tbsp liquid glucose 1 tbsp grenadine 580 gm caster sugar 220 ml white rum Finely grated rind of 3 limes 4 eggwhites 10 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes 60 gm pure icing sugar, sieved with 10gm cornflour

Method

  • 01
  • Stir juice, glucose, grenadine, 400gm sugar, 150ml rum and two-thirds of the rind in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until syrup reaches 127C on a sugar thermometer (8-9 minutes). As syrup nears temperature, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy. When syrup reaches 127C remove from heat, squeeze excess water from gelatine and stir into hot syrup to dissolve. Whisking on low-medium speed, gradually add syrup to meringue, then whisk on high speed until thick and cooled to room temperature (10-15 minutes). Add remaining rum and whisk to combine. Spoon into a lightly oiled 20cm-square cake tin lined with baking paper, smooth top and stand at room temperature until set (3-4 hours). Turn out onto a piece of baking paper dusted with a little icing sugar mixture, peel baking paper off base and cut marshmallow into cubes with a sharp knife dipped in hot water, then wiped dry.
  • 02
  • Combine remaining icing sugar mixture with remaining lime rind in a large airtight container, add marshmallows, shake to coat and store at room temperature for up to 2 weeks.

At A Glance

  • Serves 20 people
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Recipe collections

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At A Glance

  • Serves 20 people

Featured in

Nov 2013

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