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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.

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."

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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.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Mascarpone

Chicken tsukune


These grilled chicken meatballs are real crowd-pleasers. They can be made ahead so they're ready for the pan or, as per tradition, the charcoal burner. Soak the wooden skewers in water for half an hour before using them to prevent them burning.

You'll need

500 gm finely minced chicken ½ Spanish onion, finely diced 2 tsp finely grated lemon rind 1 tbsp peanut oil   Sesame salt 3 tsp roasted white sesame seeds 1½ tbsp sea salt flakes   Yuzu dipping sauce 2 tbsp yuzu juice (see note) 2 tbsp sashimi soy sauce or Japanese light soy sauce

Method

  • 01
  • Combine chicken, onion and lemon rind in a bowl, season to taste with sea salt flakes, then slap together in your hands to bring together and make proteins more elastic. Form heaped tablespoons of mixture into balls and thread 2 onto each wooden skewer.
  • 02
  • Heat oil in a large non-stick frying pan over medium heat, add skewers in batches and fry, turning occasionally, until golden and cooked (5-7 minutes). Set aside on absorbent paper.
  • 03
  • Meanwhile, for sesame salt, pound sesame seeds and salt in a mortar and pestle to form a fine salt and set aside.
  • 04
  • For yuzu dipping sauce, mix ingredients in a bowl to combine and set aside.
  • 05
  • Serve chicken skewers with sesame salt and yuzu dipping sauce.
Note If you can't find yuzu juice, substitute lemon juice.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Tangy, cloudy wheat beer.

Featured in

Sep 2013

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