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.

Africola chakalaka


"Chakalaka is a South African vegetable relish, usually spicy, that's traditionally served with braised meat, pap and curries. It originated in the townships of Soweto," says Welgemoed. "There are many variations on how to make chakalaka, often depending on region and family tradition. Many versions include beans. For example, a tin of baked beans, tin of tomatoes, onion, garlic and some curry paste can be used to make the dish. We've adapted chakalaka using radicchio to be served with roasted meats." Start this recipe a day ahead to marinate the radicchio.

You'll need

100 ml vegetable oil 1 tsp Madras curry powder 2 cardamom pods, bruised 50 gm (2 cups) fresh curry leaves 2 birdseye chillies, finely chopped 2 garlic cloves, crushed 2 heads radicchio, quartered 200 ml red wine vinegar

Method

  • 01
  • Gently warm oil, curry powder and cardamom in a saucepan over medium heat to 75C, add curry leaves, chilli and garlic, then set aside to cool and for flavours to infuse oil (10-15 minutes).
  • 02
  • Meanwhile, heat a barbecue or char-grill pan to high heat and grill radicchio until lightly charred all over (1-2 minutes each side). Remove cores, separate leaves and transfer to a deep bowl. Stir vinegar into infused oil, then pour oil over the radicchio, toss to coat, then cover and marinate at room temperature for a day. Serve with grilled meat and fish, and in prego rolls. Chakalaka will keep refrigerated for up to a week.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jan 2016

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