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.

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.

Black Star Pastry to open in Carlton, Melbourne

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

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.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

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."

Automata’s radicchio salad with blistered grapes, shallot and za’atar


"I blister the grapes in a very hot pan and squash them at the same time," says Wells. "The juices release and caramelise and form the base for the dressing. Za'atar is one of my favourite spice mixes - I use it in sweet and savoury dishes."

You'll need

3 banana shallots, thinly sliced into rounds (see note) 500 gm seedless red grapes 80 ml (1/3 cup) extra-virgin olive oil Juice of ½ lemon 1 tbsp za’atar 2 heads radicchio, leaves separated and torn 1 bunch chives, cut into batons

Method

  • 01
  • Cover shallots with cold water in a bowl, soak for 10 minutes, then drain and repeat twice more. Drain well.
  • 02
  • Meanwhile, heat a frying pan over high heat until smoking hot and add the grapes. Take a round heatproof tray, slightly smaller than the diameter of the frying pan, place on top of grapes and press down to squash the grapes, allowing the juice to seep out and caramelise in the pan for about 30 seconds. Remove the tray, turn the grapes over and repeat, then transfer to a bowl. Add olive oil, lemon juice and za’atar, season with sea salt flakes, and toss together while still warm. Mix in radicchio, chives and shallot and serve.

Note Banana shallots are available from select greengrocers. If they're unavailable, substitute large golden shallots.


At A Glance

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At A Glance

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May 2016

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