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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

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Sleep in a Grampians olive grove this autumn

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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."

Blakes Feast’s micro Eton mess


You'll need

10 strawberries, quartered 100 gm Turkish delight, diced To serve: baby mint   Meringue kisses 100 gm eggwhite (about 4 eggs) 200 gm caster sugar   Strawberry jelly 250 gm very ripe strawberries, coarsely chopped 200 gm caster sugar 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Raspberry sauce 200 gm raspberries 60 gm caster sugar   Mascarpone citrus cream 200 gm mascarpone Scraped seeds of ½ vanilla bean 1 tsp each finely grated orange rind and finely grated lime rind 45 gm pure icing sugar

Method

  • 01
  • For meringue kisses, preheat oven to 90C. Whisk eggwhite in an electric mixer until soft peaks form (2-3 minutes), gradually add sugar and whisk until firm and glossy (3-4 minutes). Transfer to a piping bag fitted with a 1cm plain nozzle and pipe 1.5cm-diameter kisses onto an oven tray lined with baking paper. Bake until crisp but not coloured (20-25 minutes). Turn off oven, cool completely in oven, then store in an airtight container until required. Meringue kisses will keep for 3 days.
  • 02
  • For strawberry jelly, preheat oven to 80C or lowest setting. Spread strawberries in a roasting pan, scatter with 150gm sugar, cover with foil and place in oven until juices seep (25-30 minutes). Transfer to a muslin-lined sieve over a bowl to let juices drain and yield 150ml (15-20 minutes; don’t press on solids or jelly will be cloudy). Meanwhile, stir remaining sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the simmer and cook for 5 minutes, then set aside. Squeeze gelatine to remove excess water then add to warm sugar syrup, stir to combine, then stir in strawberry syrup. Transfer to a 2-litre container (so jelly is 1cm deep), refrigerate until well set (2-3 hours), then cut into 1cm cubes and refrigerate until required.
  • 03
  • For raspberry sauce, combine raspberries and sugar in a small saucepan and stir occasionally over medium-high heat until sugar dissolves. Pass through a fine sieve and refrigerate to cool.
  • 04
  • For mascarpone citrus cream, combine mascarpone, vanilla seeds and citrus rinds in a bowl, sieve icing sugar over, whisk until smooth, then transfer to a piping bag (no nozzle) and refrigerate until required.
  • 05
  • To serve, spoon a little raspberry sauce into the base of 10 small serving glasses, then layer meringue kisses, mascarpone citrus cream, strawberry jelly, strawberry wedges and Turkish delight on top. Serve scattered with baby mint.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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