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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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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.

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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.

Mascarpone

Veal schnitzel rolls with chipotle sauce


These sandwiches are inspired by cemitas, a specialty of Puebla, Mexico, consisting of a brioche-style bun with a schnitzel filling. We've used bakery-bought slider buns for convenience and added a spicy, smoky chipotle sauce. Most of the elements can be prepared in advance, including the veal schnitzels, which can be fried ahead of time, then heated in the oven when you're ready to serve them. Makes 16.

You'll need

500 gm piece of veal fillet For dusting: seasoned plain flour 2 eggs whisked with 100ml milk 150 gm fine soft breadcrumbs 16 brioche buns, to serve (see note) 200 gm butter, coarsely chopped 200 gm Danish feta, coarsely crumbled 1 avocado, diced To serve: coriander leaves   Chipotle sauce 2 tbsp olive oil 1 onion, finely chopped 100 gm brown sugar 80 ml (1/3 cup) brown rice vinegar 100 gm chipotles in adobo 100 gm canned tomato

Method

  • 01
  • For chipotle chilli sauce, heat oil in a saucepan over medium-high heat. Add onion and fry until starting to caramelise (3-5 minutes). Add sugar and vinegar, bring to the boil for 1 minute, then reduce heat to medium, add chipotles and tomato, and simmer for flavours to infuse (5-7 minutes). Transfer to a blender, process until smooth, season to taste and refrigerate until required. Will keep refrigerated for 2 weeks.
  • 02
  • Cut veal thinly across the grain into 16 slices, then pound each to 3mm thick with a meat mallet. Place flour, egg mixture and breadcrumbs in separate bowls. Dust each piece of veal with flour, dip in eggwash, then coat in crumbs, shaking off excess, and place on a tray.
  • 03
  • Preheat oven to 130C. Halve brioche buns, place on an oven tray and warm in oven (5-7 minutes).
  • 04
  • Heat a quarter of the butter in a large frying pan over high heat, add a quarter of the veal and fry until golden and just cooked (2-3 minutes each side). Keep warm in oven while you fry remaining veal in batches in remaining butter.
  • 05
  • To serve, place veal schnitzels on bun bases, top with feta, avocado and coriander, top with sauce and serve warm with extra sauce.

Note Brioche buns are available from select bakeries and delicatessens.


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At A Glance

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