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."

Caramel pudding with crème fraîche, rhubarb and vanilla


This dessert combines two favourites - rice pudding and brûlée - in one. The crème fraîche gives a subtle tang to cut the richness. Begin this recipe two days ahead to make the crème fraîche.

You'll need

100 gm short-grain rice 85 gm raw caster sugar, plus extra to serve 1 vanilla bean, split, seeds scraped Finely grated rind of 1 lemon 1 litre (4 cups) milk   Crème fraîche 500 ml pouring cream 60 ml (¼ cup) buttermilk   Rhubarb and vanilla 750 gm rhubarb, cut into 3cm lengths 110 gm (½ cup) caster sugar Juice and rind of 1 orange Scraped seeds of 1 vanilla bean

Method

  • 01
  • For crème fraîche, stir together cream and buttermilk in a container and leave at room temperature until thick (24-40 hours, depending on climate; do not stir). Refrigerate until required. Makes about 400gm.
  • 02
  • Preheat oven to 140C. Combine rice, sugar, vanilla bean and seeds, rind and half the milk in a 2-litre baking dish and bake for 1 hour. Add remaining milk, stir, cook for a further hour, then stir in 150gm crème fraîche, and bake until golden and set (45 minutes to 1 hour). Cool slightly, then scatter with caster sugar in a thin even layer and caramelise with a blowtorch or under a hot grill.
  • 03
  • For rhubarb, bring ingredients and 2 tbsp water to the boil in a saucepan, reduce heat to low and simmer, stirring occasionally, until tender (10-12 minutes). Serve with warm rice pudding and remaining crème fraîche.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Apricotty botrytis sémillon.

Featured in

Jul 2015

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