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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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Koshari


Every culture has its favourite comfort food and in Egypt it's koshari. It's hard not to be intrigued by a recipe that calls for a triple carb hit - rice, pasta and lentils. Served with a simple spiced tomato sauce that's fragrant with baharat, and topped with a pile of crisp onion, no wonder it's so well loved.

You'll need

50 ml olive oil 200 gm (1 cup) basmati rice 560 ml (2¼ cups) hot vegetable stock or water 250 gm brown lentils 100 gm small macaroni 20 gm butter, coarsely chopped 2 onions, thinly sliced   Baharat tomato sauce 60 ml (¼ cup) olive oil 1 onion, thinly sliced 1 garlic clove, finely chopped 2½ tsp baharat (see note) ½ tsp dried chilli flakes 400 gm canned cherry tomatoes 200 gm canned chopped tomatoes 1 tbsp red wine vinegar, or to taste

Method

  • 01
  • For baharat tomato sauce, heat oil in a saucepan over medium-high heat, add onion and garlic, and sauté until tender (4-5 minutes). Stir in baharat and chilli flakes until fragrant, add tomatoes, season to taste and simmer until slightly thickened (6-7 minutes). Stir in vinegar, check seasoning and keep warm.
  • 02
  • Heat 1 tbsp of oil in a saucepan over mediumhigh heat, add rice and stir to coat. Season to taste, then add stock, bring to a simmer and cover. Reduce heat to low-medium and cook without uncovering until rice is tender and liquid is absorbed (12-15 minutes). Set aside.
  • 03
  • Meanwhile, cook lentils in a large saucepan of unsalted boiling water until almost tender (6-8 minutes). Stir in pasta and cook until pasta is al dente (6-7 minutes). Drain, then stir lentils and pasta into rice, season to taste and keep warm.
  • 04
  • Heat butter and remaining oil in a saucepan over medium-high heat, add onion and fry until golden brown and crisp (8-10 minutes).
  • 05
  • To serve, divide lentil mixture among bowls, spoon tomato sauce on top and scatter with crisp onion.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Note Baharat is a Middle Eastern spice blend consisting of seven spices or more. It’s available from Middle Eastern delicatessens and Herbie’s Spices (herbies.com.au).

Drink Suggestion

Nutty dark porter

Featured in

May 2016

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