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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.

Black Star Pastry to open in Carlton, Melbourne

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

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.

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.

Ro-vos


Take the good old Iced VoVo, the iconic Australian biscuit of our grandparents' generation. Make it round instead of rectangular, pile on lots of fresh soft marshmallow, coconut and homemade raspberry jam, and I defy you to find a better biscuit for a cup of tea.

You'll need

200 gm pastry flour, sifted 60 gm icing sugar, sifted 120 gm butter 1 egg 100 gm desiccated (shredded) coconut 12 tsp raspberry jam   Marshmallow 270 gm caster sugar 180 gm liquid glucose 15 gm powdered gelatine

Method

  • 01
  • Rub together the sifted flour, icing sugar, butter and pinch of sea salt to a fine crumb. Add the egg and mix as little as possible to bring the pastry together. Wrap into 3-4 manageable portions and chill in the refrigerator for at least a couple of hours; the dough will keep for several days.
  • 02
  • Preheat the oven to 180C. Line a baking tray with baking paper. Roll out the dough to about 3mm thick, then cut into twelve 7cm-diameter discs. Bake for 15 minutes, or until cooked through and golden brown. Remove from the oven and cool on the tray.
  • 03
  • For marshmallow, put the sugar and glucose in a heavy-based saucepan with 70ml of water. Bring to the boil and cook to the soft-ball stage (118C on a sugar thermometer). Leave to cool to 100C. Put the gelatine in a heatproof bowl with 90ml of cold water. After about 5 minutes, once the gelatine has soaked up all the water, place the bowl over a saucepan of hot water to melt the mixture briefly, then add it to the hot sugar syrup. Use hand-held electric beaters or an electric mixer with a whisk attachment to beat the marshmallow until light, fluffy and cool.
  • 04
  • To serve, pipe a ring of marshmallow around the edge of each biscuit. Dip each into the coconut and put a teaspoonful of raspberry jam in the centre. These biscuits are best eaten the next day – the marshmallow gets a nice chewy stickiness to it.

Note To make moon pie biscuits, prepare as above, but pipe marshmallow around only six biscuits, then top each of these with a teaspoonful of blackberry or boysenberry jam, instead of raspberry jam. Put the other biscuits on top and allow to firm for 30 minutes, then dip the biscuits in a melted chocolate mixture. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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Sep 2014

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