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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.

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."

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.

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.

Chorizo hotdogs with chimichurri and smoky red relish

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.

Rhubarb, lime and coconut slice


This slice is all about tang and texture. The rhubarb-lime jam is refreshingly tart and cuts through the sweetness of the meringue, which means you can go back for seconds or even thirds. This recipe makes about 20 pieces.

You'll need

2 eggwhites 120 gm raw caster sugar ½ tsp vanilla bean paste 120 gm moist coconut flakes or shredded coconut To serve: pure icing sugar   Rhubarb-lime jam 450 gm rhubarb (about 2 bunches), cut into rough 3cm pieces 200 gm raw caster sugar Juice of 1 lime and 1 lemon (reserve lime rind for pastry) 100 gm frozen raspberries   Shortbread pastry base 180 gm softened butter 100 gm raw caster sugar Finely grated rind of 1 lime 2 egg yolks 225 gm plain flour ¾ tsp baking powder

Method

  • 01
  • For rhubarb-lime jam, stir ingredients except raspberries in a saucepan over medium-high heat until sugar dissolves, then simmer, stirring occasionally, until mixture is thick and jammy (10-15 minutes). Remove from heat and stir in raspberries. Transfer to a container and refrigerate to chill (1-2 hours). Jam can be made 2-3 days ahead.
  • 02
  • For shortbread pastry base, preheat oven to 180C. Line a 20cm x 30cm slice tin with baking paper, allowing sides of paper to overhang. Beat butter, sugar and rind in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, then beat in yolks to combine. Stir in flour, baking powder and a pinch of salt to form a soft dough, then press evenly into base of prepared tin. Dock with a fork and bake until golden and crisp (10-15 minutes).
  • 03
  • Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form. Gradually add sugar and whisk to soft peaks (2-3 minutes). Whisk in vanilla, then fold in coconut.
  • 04
  • Spread rhubarb-lime jam evenly over pastry base, then spread coconut meringue mixture over and bake until golden brown (10-15 minutes). Cool completely in tray, dust with icing sugar, then cut into bars and store in an airtight container until required. Slice will keep for 1-2 days.

At A Glance

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2017 Restaurant Guide

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At A Glance

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