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."

5 Points Deli, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: 5 Points Deli, Melbourne.

After successfully channelling the American south at their Collingwood bar Le Bon Ton, brothers Will and Mick Balleau are now paying homage to the great Jewish delis of Manhattan that they visited as children. Their new Carlton joint, 5 Points Deli, has something of the Bon Ton style - dark wood, shiny tile, walls glimmering with pressed-copper panelling - but there's also an impressive authenticity to the sandwiches, bagels, salads and burgers. And it's not just because of the immense size of their Reuben and their smoked pastrami on rye (both packing about 450gm of meat). It's also because all the meat (including the excellent salmon served classically on a beautiful boiled bagel) is smoked in Le Bon Ton's pit-smokers, their pastrami goes through a three-week curing and brining process and their potato chips, pickles and sauerkraut are all made in-house. Then there's the Katz's-style presence of a daily (sweet) pie. It's casual and slightly chaotic, which feels about right. After 4pm, the deli morphs into a rather less kosher raw bar with oysters, fish, crab and clams piled into ice on the counter. It's the perfect place to chill before heading upstairs to the other arm of the new business, Longhorn Saloon, a Bourbon bar and steakhouse.

5 Points Deli, 118 Elgin St, Carlton, Vic, (03) 9348 4794

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