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."

Mandarin and ruby grapefruit jelly, blood orange granita and citrus salad


This dessert is pretty simple to put together, but spectacular to serve. Start this a day ahead to freeze the granita and set the jelly.

You'll need

2 ruby grapefruit, segmented, seeds discarded 4 each mandarins and limes, segmented, seeds discarded   Blood orange granita 1 litre freshly squeezed blood orange juice (from about 20 oranges) 220 gm (1 cup) white sugar   Mandarin and ruby grapefruit jelly 600 ml freshly squeezed mandarin juice (from about 20 mandarins) 300 ml freshly squeezed ruby grapefruit juice (from about 4 grapefruit) Juice of 2 lemons 220 gm (1 cup) white sugar 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes

Method

  • 01
  • For blood orange granita, stir blood orange juice and sugar in a saucepan over low heat until sugar dissolves, then pour into a wide, shallow tray and cool to room temperature. Freeze, scraping granita every couple of hours with a fork to form crystals, until frozen (5-6 hours).
  • 02
  • For mandarin and ruby grapefruit jelly, stir juices and sugar in a saucepan over low heat until sugar dissolves, then remove from heat. Squeeze excess water from gelatine, add to juice mixture and swirl until dissolved. Pour into a 1-litre jelly mould and refrigerate until set (5-6 hours). Jelly will keep refrigerated for up to a week.
  • 03
  • Combine grapefruit, mandarin and lime segments in a bowl. Scrape granita with a fork again just before serving. Dip jelly mould in hot water and gently pull edges of jelly away from sides of mould to break the vacuum. Place a serving plate on top, invert mould and plate, and remove mould. Serve with granita and citrus salad.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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Nov 2014

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