The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Bundarra Berkshires pork

Old-breed English pigs and classic French technique meet in southern New South Wales.

Who Lauren and Lachlan Mathers are a husband and wife team with a herd of 80 Berkshire breeding sows at their property in Barham in southern New South Wales. Lauren, a country cook who owned the local café/deli, is an ardent Francophile who discovered her latent love of charcuterie in Paris, eating rillettes on the lawn under the Eiffel Tower.

How Lauren is the farmer and butcher. She sells prime cuts at farmers' markets and to restaurants. The full-flavoured but lesser-loved cuts are made into rillettes and fricandeaux. The rillettes are made from brined, shredded, slow-cooked pork cuts that are seasoned, blended with clarified lard, sealed and pasteurised. The fricandeaux, meanwhile, are made from soft trim minced with starchy potatoes and onions, seasoned with salt, pepper and nutmeg, shaped into balls, then wrapped in caul fat, roasted, placed in a jar, covered with cooking juices, then sealed and sterilised. The Little Smoked Hams, meanwhile, are made from the six different leg muscles, which are brined with allspice, bay, juniper and local grapefruit juice for a week, then slowly hot-smoked for eight hours over river redgum chips.

Why Spread on crusty bread and served with a glass of muscadet, the rillettes capture the allure of French charcuterie to a tee. While the traditions of some French regions call for generous spicing of their fricandeaux, Mathers has opted for a relatively neutral recipe that lets the full flavour of the pork come through. It's also quite delicious with pinot noir. The hams are wonderfully spiced, robustly smoked, and best served thinly sliced with a little salad.

Where Rillettes and fricandeaux, $15 for 280gm, Little Smoked Hams, $42/kg, Little French Hams, $65/kg. bundarraberkshires.com

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