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.

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.

Sautéed mud crab with ginger and spring onion (keong chung hai)


This simple recipe requires few ingredients but it relies on premium fresh mud crabs. The secret lies with the ginger and spring onions - the more the mixture is stir-fried, the more fragrant it becomes, allowing more flavour to penetrate the crab. Chef Lui is particular about the crab he uses. He gets crabs from Queensland and the Northern Territory, but he finds the shells can vary, with one type thicker than the other. Crabs with thicker shells therefore require extra cooking time. He uses only live mud crabs and they're delivered to Flower Drum within 24 hours of being caught.

You'll need

2 cleaned mud crabs (about 1.8kg-2kg each) 1¼ tbsp potato starch (see note) For deep-frying: vegetable oil 6 spring onions chopped into 5cm lengths 80 gm ginger, bashed with the blunt end of your knife and sliced 200 ml chicken stock 2 tbsp Shaoxing wine 1 tsp sesame oil To serve: soy sauce

Method

  • 01
  • Kill crabs humanely. Lift the abdominal flap underneath, remove and discard it, then, holding the bottom end, pull away the top shell. Remove gills (discard) and twist off claws. Cut the body of each crab in half with legs attached then cut each section into 2 pieces. Crack the claws with a mallet or a cleaver. Dust all pieces lightly with 1 tbsp potato starch.
  • 02
  • Half-fill a large wok with vegetable oil and heat over high heat until the oil reaches 170C. Add claws and cook until shells turn red (3-4 minutes; be careful, hot oil will spit and bubble up). Place cooked claws with remaining crab pieces in a metal colander placed over a large heatproof bowl and pour hot oil over to sear.
  • 03
  • Mix remaining potato starch with 1 tbsp water and set aside. Wipe wok clean, add 1½ tbsp cooking oil and place over medium-high heat. Add spring onion and ginger and stir-fry until fragrant (1-2 minutes). Add crab and stock and a pinch of salt, cover with a lid and simmer until the crab is cooked (5-6 minutes). Remove lid and stir in potato starch slurry, Shaoxing wine and sesame oil, then serve hot with soy sauce to the side.

Note Potato starch is available from Asian grocers and select supermarkets.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Chablis or unoaked chardonnay will bring out the spring onion flavour.

Featured in

Sep 2014

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