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.

Light and healthy recipes

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

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."

Nutter Butter ice-cream sandwiches


"Nutter Butter is an American peanut-flavoured cookie," says Catherine Adams. "I really like the name, so we made it into a gelato sandwich." Cipro's gelato is difficult to make in a domestic kitchen, so Cipro has replaced the gelato with vanilla parfait for this recipe.

You'll need

225 gm unsalted butter, softened 90 gm smooth peanut butter 105 gm caster sugar 85 gm brown sugar 1 egg 2 tsp milk 1 tsp vanilla extract 190 gm plain flour 1 tsp each baking powder and bicarbonate of soda 105 gm quick-cook oats 25 gm peanuts, coarsely chopped   Vanilla parfait 220 gm caster sugar 8 egg yolks 480 ml pouring cream 2 tsp vanilla extract ½ vanilla bean, split, seeds scraped

Method

  • 01
  • For vanilla parfait, stir sugar and 180ml water in a small saucepan over low heat until sugar dissolves. Increase heat to medium-high and cook until syrup reaches 105C on a sugar thermometer (5-7 minutes). Meanwhile, whisk yolks on medium speed in an electric mixer until pale and creamy. While whisking, pour syrup slowly into the bowl, then continue to whisk until cool (6-8 minutes). Whisk cream, vanilla extract and vanilla seeds to soft peaks in a separate bowl, then fold into yolk mixture. Pour into a 22cm x 11cm loaf tin lined with plastic wrap and freeze until firm (6 hours).
  • 02
  • Preheat oven to 170C. Mix butter and peanut butter in an electric mixer with a paddle attachment, then add sugars and mix until pale (5 minutes). Whisk egg, milk and vanilla in a separate bowl to combine, then slowly add to butter mixture and mix to combine. While mixing on low speed, sift in flour, baking powder and bicarbonate of soda, then add oats and peanuts. Form heaped tablespoons of mixture into balls, place balls 4cm apart on oven trays lined with baking paper and bake until evenly browned (12-16 minutes). Set aside to cool on a wire rack.
  • 03
  • Spread half the biscuits with 1/2 cup of vanilla parfait each (you may have a little parfait left over), sandwich with remaining biscuits and serve.

At A Glance

  • Serves 10 people
  • 1 hr preparation
  • 25 mins cooking (plus cooling, freezing)
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At A Glance

  • Serves 10 people
  • 1 hr preparation
  • 25 mins cooking (plus cooling, freezing)

Drink Suggestion

Chocolate soda

Featured in

Jun 2013

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