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.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

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

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.

Sri Lankan prawn curry


"I'm always looking around the globe for inspiration when it comes to home cooking," says Evans. "I stumbled across this recipe when I had some gorgeous Australian wild prawns and really wanted to give them some excitement. I find prawns to be one of the most bland of all seafood when compared with other more flavoursome varieties, so I like to give them a nudge to boost them up to a culinary masterpiece."

You'll need

12 large uncooked prawns (about 540gm) 45 gm (½ cup) dried shredded unsweetened coconut 2 tsp cumin seeds 1 tsp black peppercorns 1 tbsp mild curry powder ½ tsp each ground turmeric and ground chilli 2 tbsp coconut oil or ghee 1 tsp fennel seeds 1 tsp yellow mustard seeds 1 onion, finely chopped 4 garlic cloves, crushed 1 long red chilli, seeded and finely chopped 14 fresh curry leaves 600 ml coconut cream 1½ tsp tamarind purée 4 kaffir lime leaves, torn Juice of 1 lime 2 tbsp coarsely chopped coriander To serve: cauliflower “rice” (see pork belly and kimchi stew recipe)

Method

  • 01
  • Peel and devein each prawn leaving heads and tails intact. Refrigerate until required.
  • 02
  • Dry-roast coconut, cumin seeds and peppercorns in a frying pan over medium heat, stirring occasionally, until golden and fragrant (30 second to 1 minute). Remove from heat and set aside to cool, then coarsely grind with a mortar and pestle, add curry powder, turmeric and ground chilli, and stir to combine. Set aside.
  • 03
  • Heat ghee or oil in a large frying pan over medium heat. Add fennel and mustard seeds to pan, stir until mustard seeds start to pop (1 minute), then add onion, garlic, chilli, and curry leaves, and stir occasionally until onion softens (10-12 minutes). Add spice mixture and stir until fragrant (1 minute); do not burn spices. Add coconut cream, tamarind purée, kaffir lime leaves and 120ml water to pan, stir well and bring to the boil, then reduce heat to low and simmer until slightly thickened (15 minutes). Add prawns and simmer until they’re just cooked (2-4 minutes). Remove from heat, add lime juice and coriander, stir to incorporate, season to taste and serve with cauliflower “rice”.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2014

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