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Australia's top 20 rieslings
22.02.2017

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.

Recipes by Christine Manfield
21.02.2017

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.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

Evergreen


"With its fresh green and botanical flavours balanced by light floral honey, the approachability of the Evergreen will convert any non-tequila drinker," says Ashton. "Plan ahead for this drink - the effort will be well rewarded. My preference for soda water in Spritzes is to use water carbonated with a Sodastream - it allows you to control the carbonation, so you can add the most carbonated water to give the brightest Spritz." Start this recipe a day ahead to infuse the garden riesling.

You'll need

20 ml Don Julio Blanco Tequila 25 ml verjuice 45 ml soda water To garnish: cucumber thinly sliced on the diagonal and mint   Garden riesling 2 Lebanese cucumbers, peeled, halved lengthways, seeded and finely sliced on a mandolin 3 bunches round-leaf mint 1 tbsp lavender flowers 750 ml (3 cups) dry riesling   Honey water 1 small jar light floral honey, such as rainforest

Method

  • 01
  • For garden riesling, place ingredients in a large zip-lock bag, adding the wine last. Expel all air by submerging bag in a sink filled with water, sealing just before the bag submerges fully. Place flat in a container and stand at room temperature for 3 hours to infuse, then refrigerate to chill and for flavours to develop (24 hours). Strain through a fine strainer, then through muslin (discard solids) and transfer to a bottle. Makes 750ml. Garden riesling will keep refrigerated for a week.
  • 02
  • For honey water, submerge honey jar in hot water to warm and liquify, then pour into a heatproof container. Fill empty jar with hot water, seal and carefully shake to dissolve remaining honey, then stir into honey, transfer to a bottle, cool and reserve. Honey water keeps indefinitely.
  • 03
  • Pour 75ml garden riesling, tequila, verjuice and 15ml honey water into a glass filled with ice. Top with soda, stir gently, garnish with mint and cucumber, and serve.

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