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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."

Broad bean puree with chorizo


You'll need to begin this recipe the day before.

You'll need

300 gm dried broad beans, soaked in water overnight 160 ml (2/3 cup) extra-virgin olive oil, plus extra for serving 1 onion, thinly sliced 4 cloves garlic 2 tsp smoked paprika 4 slices crusty bread 4 chorizo, thinly sliced ½ cup (loosely packed) mint leaves

Method

  • 01
  • Drain broad beans, place into a large saucepan and cover with water. Bring to the boil over high heat and cook for 20 minutes or until tender. Drain and cool, then peel.
  • 02
  • Heat 2 tbsp olive oil in a large frying pan, add onion and three cloves of garlic and sauté over low heat for 15 minutes or until caramelised. Add peeled broad beans and paprika and stir to combine. Place mixture into a food processor with remaining olive oil and process until smooth. Season to taste with sea salt and freshly ground black pepper.
  • 03
  • Toast bread slices and rub one side with remaining garlic clove. Heat a frying pan over medium-high heat and cook chorizo for 3 minutes each side or until golden.
  • 04
  • Serve toast with broad bean purée and chorizo, drizzled with extra-virgin olive oil and scatter with coarsely torn mint leaves.

Broad beans
Also known as fava beans, broad beans are reportedly one of the first legumes to have been cultivated. The dried bean has a leathery brown outer skin, which requires not only long soaking but usually removal either before or after cooking. The ancient Greeks and Romans used broad beans for casting votes in their elections. They are popular in Egypt, where the national dish of ful medames - dried baby broad beans simmered for several hours until tender and dressed with garlic, lemon juice and olive oil - is often consumed for breakfast.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Jun 2007

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