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."

Onion bialys with sugar-cured trout and green peppercorn cream


Bialys are similar to bagels, but they're just baked, not blanched, and they don't have a hole in the centre. To achieve their characteristic dense, chewy texture, use good strong bread flour and only a little yeast, and prove them for a long time. Start this recipe two days ahead to cure the trout and prove the bialys. Makes about 12.

You'll need

To serve: dill leaves   Sugar-cured trout 150 gm caster sugar 100 gm fine sea salt To taste: crushed black peppercorns 1.25 kg side of skinless ocean trout, pin-boned   Onion bialys ¾ tsp dried yeast 600 gm (6 cups) bread flour 2 onions, finely chopped 1½ tbsp olive oil 15 gm butter, coarsely chopped 1½ tsp poppy seeds   Beetroot-stained onion 1 Tuscan red onion, or small Spanish onion, cut into 4 crossways Juice of 1 small beetroot   Green peppercorn cream 250 gm crème fraîche 1½ tbsp coarsely chopped green peppercorns

Method

  • 01
  • For sugar-cured trout, combine sugar, salt and peppercorns in a bowl, spread over trout, wrap in plastic wrap and refrigerate, turning once, for 18 hours. Brush excess cure from trout with a damp pastry brush, pat dry with a damp clean cloth and refrigerate until required.
  • 02
  • For onion bialys, whisk yeast and 270ml lukewarm water in a small bowl and stand until foamy (5 minutes). Combine flour and 1 tsp salt in an electric mixer fitted with a dough hook, add yeast mixture and mix on medium speed until until a smooth, elastic and slightly tacky dough forms (5 minutes). Cover and set aside in a draught-free place until doubled in size (1 hour). Meanwhile, stir onion, oil and butter in a frying pan over low-medium heat until onions start to caramelise (15-18 minutes). Transfer to a bowl and leave to cool, then stir in poppy seeds. Knock back dough and divide into 12 pieces. Roll into balls and place on an oven tray lined with baking paper about 4cm apart. Press the centre of each, turning it as you press, to form a disc with a doughnut-like rim and a flatter centre. Place a spoonful of onion mixture in the centre of each, cover with a damp tea towel and plastic wrap, and refrigerate to prove (at least 6 hours or overnight). Remove from fridge an hour before baking.
  • 03
  • Preheat oven to 220C. Spray oven with water, then reduce temperature to 200C and bake bialys, swapping trays after 10 minutes, until golden and cooked through (15-20 minutes).
  • 04
  • For beetroot-stained onion, combine onion and beetroot juice in a container that holds mixture snugly and set aside for an hour. Remove onion, pat dry with paper towels, thinly slice and separate rings.
  • 05
  • For green peppercorn cream, blend ingredients in a blender until thick and creamy.
  • 06
  • To serve, halve bialys and arrange thinly sliced trout, beetroot-stained onion rings and green peppercorn crème over bases. Scatter with dill and sandwich with bialy tops.

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Sparkling rosé.

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