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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.

My avgolemono


You'll need

2 chickens (1.8kg each) 1 onion, coarsely chopped 2 celery stalks 4 garlic cloves, crushed 4 parsley stalks 2 thyme sprigs For shallow-frying: olive oil 3 eggs, lightly whisked 3 lemons, juice only 220 gm (1 cup) risoni

Method

  • 01
  • Remove skin from chickens and reserve. Combine chickens, onion, celery, garlic, parsley and thyme in a saucepan large enough to fit both birds. Cover with water (about 3 litres), bring to just below the boil over medium heat, skim scum from surface with a slotted spoon, simmer until stock is well flavoured (3 hours). Strain through a fine sieve, discard solids.
  • 02
  • In a separate saucepan, heat 1cm olive oil to 180C. Coarsely chop reserved chicken skins and fry until crisp and golden (3-5 minutes). Drain on absorbent paper, season to taste, cool then finely chop and set aside.
  • 03
  • Whisk eggs and lemon juice in a bowl. Add a ladleful of hot chicken stock and blend well with a hand-held blender until the mixture is hot, then return it to the saucepan of chicken stock, taking care not to overheat and curdle the eggs.
  • 04
  • Meanwhile, in a separate saucepan, cook risoni in boiling salted water until slightly overcooked (5-10 minutes). Add risoni to soup, check seasoning and adjust if necessary, then ladle into serving bowls and top with chicken crackling.

Avgolemono, Greek egg and lemon soup, is one of the first dishes I learnt to cook so I think of it as a bit like my first love. Tantalisingly pure and seductive, it always leaves you wanting more. This soup is best made with old boiler hens – it’s the only dish I can think of that’s ideal for old Isa Browns. They are savoury birds in the truest sense of the word. You can scatter some Grana Padano on top if you can be bothered.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Glass of refreshing dry prosecco.

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