The February 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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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.

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.

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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

Pea, zucchini and mint fritters with eggs and feta sauce


We love poached eggs, but they can be high maintenance if you're feeding more than a couple of people. This is where soft-boiled eggs come into the picture - cooking a dozen or more is a no-fuss proposition, and if you can't be bothered peeling them en masse, just break them in half and scoop them from their shells with a spoon instead.

You'll need

500 gm frozen peas 1 zucchini, coarsely grated, plus 1 extra, thinly sliced crossways on a mandolin 15 eggs, at room temperature 175 gm thick plain yoghurt 2 tbsp milk 100 gm finely grated Greek feta ½ cup coarsely chopped mint, plus ½ cup extra leaves, to serve 2 spring onions, thinly sliced 120 gm self-raising flour ¾ tsp baking powder 2 tbsp lemon juice, plus extra wedges, to serve Olive oil, for shallow-frying 2 tbsp extra-virgin olive oil ¾ cup (loosely packed) pea tendrils 6 zucchini flowers, trimmed and halved lengthways   Feta sauce 200 gm Greek feta, coarsely crumbled 80 ml (1/3 cup) milk 60 ml (1/2 cup) extra-virgin olive oil Juice of 1 lemon ½ garlic clove, finely chopped

Method

  • 01
  • For feta sauce, process ingredients in a small food processor until smooth. Season to taste and refrigerate until required.
  • 02
  • Blanch peas in a saucepan of boiling salted water until tender and bright green (2-3 minutes; see cook’s notes p184). Drain, reserve 100gm peas to serve, pulse remainder in a food processor to a rough purée (leave some whole for extra texture). Transfer to a bowl and stir in grated zucchini, 3 of the eggs, yoghurt, milk, feta, mint and spring onion. Stir in flour and baking powder, add half the lemon juice and season to taste.
  • 03
  • Preheat oven to 120C. Heat about 1cm olive oil in a deep frying pan over medium-high heat. Add ½-cupfuls of batter and shallow-fry, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and place in a single layer on a baking tray in oven to keep warm.
  • 04
  • Meanwhile, cook remaining 12 eggs in a large saucepan of boiling water until cooked to your liking (7 minutes for soft yolks). Drain, then, when cool enough to handle, peel.
  • 05
  • Combine extra-virgin olive oil, pea tendrils, extra mint, sliced zucchini, zucchini flowers, reserved peas and remaining lemon juice in a bowl. Season to taste and toss to combine. Serve pea, zucchini and mint fritters with eggs and feta sauce, and scatter with pea tendril salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Crisp, green apple-like sparkling chenin blanc.

Featured in

Mar 2016

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