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Recipes with peaches

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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.

Crisp lambs’ brains with charred cream leek and pickled grapes


"My mum tricked us into believing that lambs' brains were chicken nuggets," says Calombaris. "I thank her for that because when lambs' brains are done well they're delicious. The secret is to wash them properly and then cook them by simmering in stock or water first before frying. It stops them getting milky, which is really no good. I like to use panko crumbs so they're super-crunchy. The char on the leek cream, meanwhile, is very important to the flavour profile of this dish."

You'll need

4 lambs’ brains (if bloody, soak 2 hrs in cold salted water) For dusting: seasoned plain flour 1 egg, lightly whisked 100 gm panko crumbs For deep-frying: vegetable oil To serve: nasturtium leaves and bronze fennel sprigs (optional)   Pickled grapes 60 ml (¼ cup) white wine vinegar 30 gm caster sugar 1 tsp fennel seeds 1 star anise 100 gm mixed red and green seedless grapes, halved lengthways   Charred cream leek 1 leek, halved lengthways, keeping root intact, rinsed well 1½ tbsp olive oil 2 golden shallots, thinly sliced 1 garlic clove, finely chopped 200 ml pouring cream

Method

  • 01
  • For pickled grapes, stir vinegar, sugar and spices in a small saucepan over medium-high heat until sugar dissolves, then season to taste. Pour onto grapes and refrigerate to pickle (30-40 minutes).
  • 02
  • Cut brains down the centre and remove the white central cortex. Blanch brains for 30 seconds in salted water, refresh in iced water, then pat dry with absorbent paper. Dust lightly in seasoned flour, dip in egg and coat in panko crumbs, shaking off excess in between. Place in a single layer on a tray and refrigerate until required.
  • 03
  • For charred cream leek, preheat a char-grill to high. Rub leek with 2 tsp olive oil, then char-grill, turning occasionally, until slightly blackened (8-10 minutes). Cut into 2cm lengths and set aside. Heat remaining oil in a saucepan over medium-high heat, add shallot and garlic, and stir occasionally until tender (2-3 minutes). Add leek and cream, stir to combine, then reduce heat to medium. Simmer until leek is tender and cream is reduced to a thick sauce consistency (5-6 minutes). Season to taste and keep warm.
  • 04
  • Preheat oil in a large saucepan to 180C. Deep-fry brains in batches, turning occasionally, until crisp and golden (2-3 minutes; take care, hot oil may spit). Drain on absorbent paper, season to taste, and serve hot with charred cream leek and pickled grapes, and topped with herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2011 Thymiopoulos Young Vines Xinomavro, Naoussa.

Featured in

Aug 2013

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