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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.

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Curtis Stone's strawberry, elderflower and brioche summer puddings

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Spiced peanuts with kaffir lime


Kaffir lime gives these nuts a nice fragrant note and chilli adds spice, making for a winning snack to have with drinks. Makes 1¼ cups.

You'll need

200 gm raw peanuts 250 ml (1 cup) peanut oil 20 kaffir lime leaves, large leaves torn Finely grated rind of 1 lime 1 tsp roasted chilli flakes

Method

  • 01
  • Combine peanuts and oil in a deep saucepan and stir occasionally over medium heat until peanuts begin to change colour (1½-2 minutes), add lime leaves and immediately place a lid on as they will spit and sputter. Once they stop spitting, remove lid and stir occasionally until peanuts are just light golden (peanuts will darken as they cool) and lime leaves are crisp (2-3 minutes). Drain in a sieve over a bowl, discarding oil, then drain on paper towels. Combine lime rind, chilli flakes and 1 tbsp sea salt flakes in a bowl, add peanut mixture, turn gently to coat and serve. Peanuts will keep in an airtight container for 2-3 days.

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