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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.

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Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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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.

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."

Bean, cavolo nero and pasta soup


You'll need

2 tbsp extra-virgin olive oil, plus extra to serve 1 Spanish onion, diced 2 garlic cloves, finely chopped ½ tsp dried chilli flakes 1.5 litres (6 cups) chicken stock 200 gm canned cherry tomatoes 3 thyme sprigs 100 gm dried pasta, such as gigli or macaroni 80 gm cavolo nero (about ½ bunch), coarsely chopped 400 gm canned borlotti beans, drained, rinsed 1 tbsp aged red wine vinegar, or to taste To serve: finely grated parmesan   Parmesan toast 60 gm softened butter 30 gm finely grated parmesan ½ garlic clove, finely chopped 2 tsp thyme 8 slices sourdough bread

Method

  • 01
  • Stir oil, onion, garlic and chilli in a large saucepan over medium-high heat until tender (4-5 minutes). Add stock, tomato and thyme, bring to the boil and cook until well flavoured (6-8 minutes). Add pasta and cavolo nero, stir frequently until pasta is al dente (6-8 minutes), stir through beans and warm through (1 minute). Discard thyme stalks, add vinegar, season to taste and keep warm.
  • 02
  • For parmesan toast, combine ingredients (except bread) in a bowl, season to taste. Heat a grill to high heat. Toast bread, turn, spread with parmesan butter, grill until golden. Serve hot with bean, cavolo nero and pasta soup, drizzled with oil and scattered with parmesan.
This recipe is from the August 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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