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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."

Yellowtail scad fish-fry with cucumber and iceberg salad


We've taken inspiration from the many versions of the fish-fry that are so popular in southern India, particularly Kerala. Yellowtail scads are little beauties, with lovely oily flesh that goes perfectly with the spices rubbed into the flesh here. If they're unavailable use sardines or mackerel; you may need to adjust the cooking times. Add a crisp lettuce salad to make this a summer favourite.

You'll need

2 tbsp Kashmiri chilli powder (see note) 1 tbsp semolina 1 tsp fish masala powder (see note) 2 tsp ground coriander ½ tsp ground turmeric ½ tsp finely ground black pepper 8 whole yellowtail scad or sardines, cleaned 40 gm coconut oil 2 sprigs curry leaves To serve: naan and lime wedges (optional)   Cucumber and iceberg salad 2 Lebanese cucumbers, coarsely chopped 1 apple cucumber, peeled, coarsely chopped ½ iceberg lettuce, cut into thin wedges ½ cup (loosely packed) coriander, torn 2 spring onions, thinly sliced 1 tsp cumin seeds Juice of 2 limes 1½ tbsp grapeseed oil

Method

  • 01
  • Combine chilli, semolina, fish masala powder, coriander, turmeric and pepper in a small bowl, and season to taste. Rub into fish and set aside.
  • 02
  • For cucumber and iceberg salad, combine cucumber, iceberg, coriander and spring onions in a bowl. Dry-roast cumin seeds in a small frying pan until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush, transfer to a bowl and whisk in lime juice and oil, season to taste and toss with cucumber mix.
  • 03
  • Heat coconut oil in a large, deep-sided frying pan, add some curry leaves, then fry fish in batches, turning once, until golden and crisp (3-5 minutes). Wipe out pan with absorbent paper and repeat with remaining fish and curry leaves. Serve hot with cucumber and iceberg salad and lime wedges.
Note Kashmiri chilli powder is available from Herbie's Spices; fish masala powder is available from Indian and select Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale, dry rosé.

Featured in

Feb 2014

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