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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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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

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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 fish curry


You'll need

1 tbsp vegetable oil 114 gm canned sour curry paste (see note) 600 ml hot chicken stock 1 bunch (150gm) snake beans, cut into 7cm lengths 6 apple eggplants, halved 4 kaffir lime leaves, torn ½ tsp roasted chilli flakes, or to taste 800 gm skinned barramundi or snapper, cut into 5cm pieces 60 ml (¼ cup) tamarind extract (see note) 2 tbsp fish sauce, or to taste To serve: coriander, Thai basil and steamed jasmine rice

Method

  • 01
  • Heat oil in a saucepan over high heat, add paste and stir until fragrant (1-2 minutes), then add chicken stock, beans, eggplants, kaffir lime leaves and chilli flakes, and bring to the boil, then add fish, reduce heat to medium-high and simmer until fish is just cooked (3-6 minutes). Add tamarind extract and season to taste with fish sauce. Scatter with herbs and serve hot with steamed rice.

Note Sour curry paste is available from Thai grocers and Asian supermarkets. To make your own tamarind extract soak 80gm tamarind pulp with 125ml boiling water in a bowl for 5 minutes, then mix to form a paste, strain through a sieve and discard solids.


At A Glance

  • Serves 4 people
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Recipe collections

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At A Glance

  • Serves 4 people

Featured in

Nov 2014

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