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."

Salt cod and bean soup

This Ecuadorian soup is typically served at Easter, and is ideal for a crowd. Traditionally 12 varieties of bean are used, representing the apostles, but use any mix you like, and whatever vegetables are in season. Look for salt cod that isn't too dry - a thick fillet or side is best. Very dry fish take more soaking. 

You'll need

450 gm (2½ cups) mixed dried beans, such as lima, kidney or cannellini beans, soaked overnight in cold water, and drained 60 ml (¼ cup) olive oil 2 white onions, chopped 5 garlic cloves, crushed 15 gm achiote paste (see note) 1½ tsp coarsely ground cumin seeds 500 ml (2 cups) milk 3 litres (12 cups) chicken stock 600 gm (½ small) butternut pumpkin, peeled, halved, seeded and diced 130 gm (2/3 cup) green lentils 130 gm (2/3 cup) long-grain white rice 900 gm boneless, skinless salt cod fillet, soaked overnight in 3 changes of water, drained and cut into 4cm-5cm chunks 120 gm (1 cup) frozen peas 1 zucchini, diced Chopped coriander, thinly sliced jalapeño chillies, quartered hard-boiled eggs and ground chilli, such as ancho chilli (optional), extra-virgin olive oil and lime wedges (optional), to serve


  • 01
  • Boil beans in a large saucepan until just tender (20-25 minutes), then drain and set aside.
  • 02
  • Heat oil in a large casserole over medium heat, add onion and sauté until soft and translucent (10-12 minutes). Add garlic, stir until fragrant (2-3 minutes), then stir in achiote paste and cumin, and stir constantly until toasted (2-4 minutes). Add milk, 2 litres stock and cooked beans and simmer gently uncovered until beans are very tender (30-35 minutes). Add pumpkin, lentils and rice, and stir to combine, then add salt cod and remaining stock, and simmer until lentils, rice and cod are tender (15-20 minutes). Season to taste, stir in peas and zucchini, and cook until just tender (2-4 minutes). Remove salt cod from soup, break into bite-sized pieces, then return to soup.
  • 03
  • Ladle soup into bowls, top with coriander, jalapeños, hard-boiled egg and ground chilli, drizzle with olive oil and serve with lime wedges.

Achiote or annatto paste, made from the seeds of the annatto tree, is available online from Fireworks Foods ( 

At A Glance

  • Serves 8 - 10 people
Signature Collection

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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Rich, dry pinot gris.

Featured in

Jul 2016

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