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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."

Spiced pumpkin fritters with dulce de leche cream


Pumpkin and squash appear frequently in South American sweets - think creamy flan or picarones, Peru's free-form pumpkin doughnuts, served soused with syrup at street-side stalls. This is our version: instead of soaking them in syrup, we dust ours with icing sugar and cinnamon, and serve them with a rich dulce de leche cream.

You'll need

300 gm peeled pumpkin, cut into 2cm cubes 80 gm melted butter or lard 2 tbsp brown sugar 1 egg yolk 500 gm(3⅓ cups) plain flour 2 tsp baking powder 1 tsp ground cinnamon, plus extra for dusting Vegetable oil, for deep-frying Icing sugar, for dusting   Dulce de leche cream 300 ml pouring cream 100 gm dulce de leche (see note)

Method

  • 01
  • Steam pumpkin until tender (10-15 minutes), then transfer to a bowl and mash. Cool briefly, stir in butter, sugar and egg yolk, then flour, baking powder, cinnamon and a pinch of salt and mix until a soft dough forms. Turn out onto a lightly floured surface, knead until soft and silky, then cover loosely with a clean tea towel and rest for 30 minutes.
  • 02
  • Meanwhile, for dulce de leche cream, stir ingredients in a saucepan over medium-high heat until melted, then refrigerate until required.
  • 03
  • Heat oil in a deep saucepan to 180C. Roll out dough to 1cm thick and cut out 6cm rounds with a cutter. Make a hole in the centre of each, then deep-fry in batches, turning occasionally, until puffed and golden (2-3 minutes). Drain on paper towels, dust with icing sugar and cinnamon, and serve hot with dulce de leche cream for dipping.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Additional Notes

Dulce de leche is a Spanish and Latin American caramel made with milk. It’s available from Latin American and Spanish shops.

Featured in

Jul 2016

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