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."

Chilled rice pudding with roasted cherries and pistachio


Why restrict rice pudding to the wintry months when it's so refreshing served chilled with summer fruit, such as the roasted cherries we've used here? All the elements can be prepared in advance, making this an excellent dessert for entertaining.

You'll need

1.25 litres (5 cups) milk 250 ml (1 cup) pouring cream 2 vanilla beans, split and seeds scraped or 2 tsp vanilla extract 2 cinnamon quills Thinly peeled rind and juice of 1 orange 30 gm butter, diced 300 gm carnaroli rice 60 ml dessert wine 4 egg yolks 165 gm (¾ cup) caster sugar To serve: pistachio nuts slivered or chopped   Roast cherries 400 gm cherries, halved and pitted 220 gm (1 cup) caster sugar 40 ml dessert wine Juice of ½ orange and ½ lemon

Method

  • 01
  • Bring milk, cream, vanilla, cinnamon and orange rind to a simmer in a saucepan over medium-high heat and keep warm. Melt butter in a separate saucepan over medium-high heat, add rice and stir to coat and lightly toast (1-2 minutes), then add orange juice and dessert wine, and stir until liquid is evaporated. Add milk mixture a third at a time, ladling through a sieve (discard solids), and simmer, stirring occasionally, until most of the liquid is absorbed before adding more liquid. Simmer until rice is al dente (20-25 minutes).
  • 02
  • Meanwhile, whisk yolks and sugar in a bowl until thick and pale, add to al dente rice mixture and stir continuously until thickened (4-5 minutes). Transfer to a container and refrigerate to chill.
  • 03
  • For roast cherries, toss ingredients in a small roasting pan, spread out in a single layer and roast, stirring occasionally, until cherries are tender (10-12 minutes). Set aside to cool.
  • 04
  • Spoon rice pudding into chilled dishes, top with roast cherries and roasting juices, scatter with pistachios and serve.

At A Glance

  • Serves 6 - 8 people
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Recipe collections

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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2015

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