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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

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Seabourn Encore luxury cruise ship

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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.

Razor clams with Lillet Blanc and Tio Pepe


"I'm hosting friends for dinner in a few weeks, and I'm hoping to wow them with Continental's clam cocktail. Will the boys share the recipe?"
AJ Chen, Glebe, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

8 pitted green olives 8 very thin, small lemon slices 2 tins razor clams (110gm each; see note), juice reserved 60 ml Lillet Blanc (see note) 60 ml Tio Pepe fino sherry (see note) To taste: ground Espelette pepper (see note) To serve: pickled chillies (guindillas) and potato chips (see note)

Method

  • 01
  • Cut a slash to halfway through each olive and insert a lemon slice, then skewer with a toothpick.
  • 02
  • Place 2-3 ice cubes in each of 4 chilled sherry glasses. Combine 8 tbsp clam juice with the Lillet Blanc and sherry, and divide among the glasses.
  • 03
  • Open tins and scatter clams with a generous pinch of ground Espelette pepper, place each on a plate with olives, pickled chillies and potato chips and serve with cocktails.

Note Continental uses Conservas de Cambados razor clams, available from select delicatessens and fine food shops, as are ground Espelette pepper and guindillas. Lillet Blanc and Tio Pepe fino sherry are available from select liquor shops; substitute another dry sherry if fino is unavailable.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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