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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."

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Christine Manfield recipes

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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.

Charred broccolini with kingfish, miso and sesame


We're used to seeing protein as the hero of many dishes, but here we have kingfish playing a supporting role to charred broccolini, acting more as part of the dressing than the main event. Trim off just the very ends of the broccolini - the long slender stems make great eating and should never go to waste.

You'll need

2 bunches broccolini 1 tbsp grapeseed oil 1 tsp sesame oil 1 sheet nori 200 gm sashimi-quality kingfish, diced To serve: roasted sesame seeds, shiso cress and thinly sliced spring onion   Miso dressing 2 tbsp brown rice vinegar 1½ tbsp shiro miso (see note) 1 tbsp soy sauce 2 tsp mirin 60 ml grapeseed oil 1 tsp sesame oil 1 tbsp julienned ginger

Method

  • 01
  • Heat a char-grill pan or barbecue to high heat. Toss broccolini in combined grapeseed oil and sesame oil and season to taste, then grill, turning occasionally, until just tender and slightly charred on the edges (8-10 minutes). Arrange on a platter. Quickly grill nori until crisp (30 seconds) and set aside.
  • 02
  • Meanwhile, for miso dressing, whisk vinegar and miso in a bowl until smooth, whisk in soy sauce and mirin, then whisk in oils until emulsified. Stir in ginger and set aside.
  • 03
  • Scatter kingfish over broccolini and drizzle with miso dressing to taste. Scatter with sesame seeds, shiso cress and spring onion, crumble nori over to taste and serve.

Note Shiro (white) miso paste is available from Japanese and Asian grocers and health-food stores.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Skins-fermented sauvignon blanc.

Featured in

Sep 2015

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