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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.

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.

Black Star Pastry to open in Carlton, Melbourne

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

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."

Rabbit casserole with baby onions (Kouneli stifatho)


"This is an amazing dish," says Tsaples. "You'll discover many layers of flavour - from sweet to savoury, spicy to aromatic. My dad would yearn for my mother's rendition of this dish. He really didn't care whether it was rabbit or beef so long as she cooked it."

You'll need

250 ml red wine 2 tbsp red wine vinegar 3 fresh bay leaves 4-5 allspice berries 1 rabbit, jointed 80 ml (1/3 cup) olive oil 500 gm (12) baby pickling onions 1 tbsp caster sugar 10 garlic cloves, peeled 2 tbsp tomato purée, diluted in 1 tbsp water 1 cinnamon quill Pinch of chilli flakes

Method

  • 01
  • Combine red wine, red wine vinegar, bay leaves and allspice berries in a casserole, and marinate the rabbit pieces overnight, turning frequently.
  • 02
  • The next day, take the rabbit pieces out. Pat dry and set the marinade aside.
  • 03
  • In a shallow non-stick frying pan, gently brown the rabbit in 1 tbsp oil and place in a casserole.
  • 04
  • Preheat oven to 175C. Wipe frying pan clean, then heat remaining oil. Add the pickling onions, which have been peeled and left whole, and gently brown them. Add sugar to the pan and caramelise.
  • 05
  • Assemble the onions around the rabbit pieces in the casserole, pour in the reserved marinade, and add garlic, tomato purée and cinnamon quill, then season to taste. Cover and braise in oven until rabbit and onions are tender and cooked through (1-1½ hours).
  • 06
  • Take the casserole out. Check the rabbit pieces to ensure they have cooked. If they have and a large amount of marinade remains, remove the rabbit from the pan, set aside, then reduce liquid over medium-high heat until a glossy, syrupy sauce forms (4-6 minutes). Return rabbit to pan to warm through and serve.
  • 07
  • Enjoy this rich dish on a bed of mashed potatoes or simply with bread.

Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2013

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