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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.

Charcoal-grilled veal wrapped in lardo


"Veal is succulent and beautiful, but if you're not careful with your cooking it can dry out," says Alvarez. "The important thing here is not to have your grill at a raging high heat. Medium heat will allow you to cook this whole piece gently enough without too many flare-ups. Wrapping it in lardo is a way to add flavour and protect the meat as it cooks, while still imparting that charcoal flavour of the grill that we all love. Get your butcher to slice sheets of it for you to make the work fast."

You'll need

2 veal backstraps (about 650gm each), silver skin trimmed, at room temperature 1 head green garlic, crushed with a mortar and pestle (see note) 48 medium-thick slices of lardo (see note) 4 large rosemary sprigs For drizzling: olive oil

Method

  • 01
  • Bring a charcoal barbecue to medium heat. Season veal and rub with garlic. Place lardo slices overlapping on a sheet of baking paper to form a rectangle large enough to wrap each piece of veal, roll baking paper to enclose veal, then gently peel off baking paper. Place a rosemary sprig on each side of each fillet, secure at intervals with kitchen string and drizzle with a little olive oil. Grill, turning frequently, until browned, cooked rare and internal temperature reaches 55C on a meat thermometer (20-25 minutes). Rest for 15 minutes then serve.

Note Green garlic is harvested before the bulb matures. It's juicier and milder in flavour than mature garlic and is available from spring to mid-summer from select greengrocers. Substitute regular garlic if it's unavailable. Lardo is salted, cured pork back-fat, available from Italian delicatessens and butchers.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Match this with a medium-bodied red wine with plenty of flavour, such as the Sicilian grape nero d’Avola; Alpha Box & Dice’s “Siren” from McLaren Vale is a good example.

Featured in

Nov 2015

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