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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

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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

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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.

Stracci with hare and radicchio


"Stracci is a rag-shaped pasta," explains Orr. "You can use the leftover pasta from making ravioli to make entrée-sized portions. Or just roll and roughly cut stracci from basic pasta dough (see basic pasta recipe)."

You'll need

60 ml (¼ cup) olive oil 1 hare (about 2.5kg), jointed (see note) 1 onion, diced 2 garlic cloves, thinly sliced 1 tbsp fennel seeds 4 juniper berries 1 cinnamon quill 150 ml dry white wine 3 thyme sprigs Thinly peeled rind of 1 orange, plus extra finely grated, to serve 1 small radicchio (150gm), coarsely chopped ½ cup (loosely packed) flat-leaf parsley 100 gm butter, coarsely chopped To serve: extra-virgin olive oil

Method

  • 01
  • Preheat oven to 160C. Heat half the olive oil in a casserole over medium-high heat and brown the hare in 2 batches (2-4 minutes each). Set aside. Add remaining oil to casserole, reduce heat to medium and caramelise the onion and garlic (5-7 minutes). Add spices and toast until fragrant (1 minute), then deglaze with wine, add thyme and thinly peeled rind, and cook until reduced by half (3-5 minutes). Add hare and 2 litres of water, cover with a lid or foil and braise in oven until meat is falling off the bone (3 hours). Remove hare from stock, cool slightly, pull meat into chunks and set aside (discard bones, skin and sinew).
  • 02
  • Strain stock (discard solids) and reduce by half over medium-high heat to a concentrated sauce (40 minutes to 1 hour). Makes 500ml.
  • 03
  • Add butter to reduced hare stock and whisk to emulsify. Add hare pieces and warm gently.
  • 04
  • Cook stracci in a large saucepan of boiling salted water until al dente (2-4 minutes), drain and add to hare sauce with radicchio and parsley. Add grated rind to taste, toss with extra-virgin olive oil to taste, check seasoning and serve.
Note Hare is something that you'll most likely need to order in advance from your butcher; rabbit or lamb shoulder work as well.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

An elegant but earthy pinot noir such as Lucy Margaux Vineyards Village of Tiers, from Adelaide Hills.

Featured in

Mar 2014

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