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.

Hot and sour soup


"This is surely one of the most recognisable dishes in China and is known everywhere in the West. This classic probably had its roots in Beijing, though it is claimed by Sichuan and Hunan as well. It originally called for chicken's or duck's blood but I must confess that I'm quite happy to do without. The heat of the soup relies not so much on chilli but black pepper instead" - Tony Tan

You'll need

150 gm lean pork or chicken, julienned 1.5 litres chicken stock 1 clove of garlic, bruised 2 cm piece ginger, bruised 5 dried Chinese mushrooms, soaked in hot water for 10 minutes until soft, drained, stems removed and julienned 2 tbsp dried cloud ear mushrooms, soaked in hot water for 5 minutes until soft, drained, hard ends trimmed and torn into small pieces 30 gm lily buds (golden needles, see note), soaked in hot water for 20 minutes, drained, hard ends trimmed and halved, optional ¼ cup Sichuan preserved vegetable (see note), julienned ¾ tsp granulated sugar, to taste 1 tbsp light soy sauce 1 tbsp dark soy sauce 200 gm beancurd, cut into 1.5cm pieces 2 tbsp cornflour combined with 1/3 cup water 2 eggs, lightly beaten 1/3 cup Chinkiang vinegar (see note), or to taste 2 tsp sesame oil 1 green onion, finely sliced   Marinade 1 tsp dark soy sauce 1 tsp Shaoxing rice wine 1½ tsp cornflour combined with 1 tbsp water

Method

  • 01
  • Combine pork (or chicken), marinade ingredients, ½ tsp freshly ground black pepper and a pinch of salt in a bowl, stand for at least 10 minutes to absorb flavours.
  • 02
  • Place stock, garlic and ginger in a saucepan, cover, and bring to a boil over high heat, then add mushrooms, lily buds, preserved vegetable, sugar and soy sauces, and season to taste with sea salt and freshly ground black pepper. Bring to the boil and add pork, separating using a fork, then add beancurd, return to the boil and slowly stir in cornflour mixture. Slowly bring back to the boil, pour in eggs, stirring continuously using chopsticks or a fork, reduce heat to low and let eggs set for 30 seconds. Stir in vinegar and season with freshly ground black pepper, then add sesame oil and green onion and serve immediately.

Note Sichuan preserved vegetable (called zhacai in Mandarin or ja choy in Cantonese) is often sold in cans or plastic bags or in refrigerated counters in Chinese grocers. Made from the stems of a variety of mustard green, it is brined, then pickled in chilli powder. It is best to rinse off the excess chilli and salt before use. Chinkiang vinegar is a fragrant black vinegar made from glutinous rice, water and salt, from Jiangsu Province. Gold Plum Chinkiang vinegar is one of the best. Lily buds (golden needles) are dried unopened flowers of yellow and orange day lilies. The Chinese call them 'golden needles' because they are thin and yellow in colour. They are sold in plastic packets.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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