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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

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

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Seabourn Encore luxury cruise ship

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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.

Stokehouse: Candied walnuts, fried spiced cauliflower, currants and pine nuts


You'll need

60 ml (¼ cup) maple syrup For deep-frying: canola oil 300 gm small cauliflower florets (about ¼) 50 gm toasted pine nuts For drizzling: extra-virgin olive oil   Wine-soaked currants 100 ml each red wine and tawny 1 golden shallot, thinly sliced 2 thyme sprigs 80 gm currants   Aïoli 2 egg yolks 2 roasted garlic cloves (see note) 1 tsp lemon juice ½ tsp Dijon mustard 160 ml (⅔ cup) olive oil   Cauliflower batter 100 gm (⅔ cup) plain flour 10 gm (just over 1 tbsp) each ground cumin and ground coriander 2 tsp ground nutmeg 1 tsp cayenne pepper 280 ml soda water

Method

  • 01
  • Preheat oven to 120C. Combine walnuts and maple syrup in a bowl, stir to coat, spread on an oven tray lined with baking paper and bake until golden and crisp (1 hour).
  • 02
  • Meanwhile, for wine-soaked currants, bring wine, tawny, shallot and thyme to the boil in a saucepan. Place currants in a heatproof bowl, add red wine mixture and stand until currants soften (30 minutes). Strain (discard liquid and thyme sprigs) and cool completely.
  • 03
  • Meanwhile, for aïoli, whisk yolks, roasted garlic, lemon juice and mustard in a bowl. Whisking continuously, add oil, starting a drop at a time to prevent splitting, then gradually in a thin, steady stream, until incorporated. Season to taste and set aside.
  • 04
  • For cauliflower batter, mix dry ingredients in a bowl, then add enough soda water to form a light batter.
  • 05
  • Preheat oil in a deep saucepan or deep-fryer to 160C. Dip cauliflower florets into batter and deep-fry in batches, turning occasionally, until golden (4-5 minutes; be careful as hot oil will spit). Drain briefly on absorbent paper, then transfer to a serving bowl, scatter with wine-soaked currants, candied walnuts and pine nuts, drizzle with extra-virgin olive oil and serve with aïoli.
Note To roast garlic, preheat oven to 200C, wrap a head of garlic tightly in foil and roast until very soft (40 minutes). When cool enough to handle, squeeze garlic from skin.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sánchez Romate "Regente" Palo Cortado.

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