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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

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.

Chicken Kokkinisto with baby onions


In Greece, chicken or rabbit is often braised with baby onions, red wine, cinnamon and other spices for a rich and satisfying casserole.

You'll need

  Kokkinisto 60 ml (¼ cup) extra-virgin olive oil 1 kg baby onions, peeled 1 onion, thinly sliced 1.5 kg chicken, cut into 6 pieces 1.5 kg chicken, cut into 6 pieces for dusting seasoned flour 3 cloves garlic, finely chopped 400 gm canned chopped tomatoes 1 tbsp tomato paste 3 fresh bay leaves 1 cinnamon quill 10 whole cloves 1 tbsp whole allspice berries, crushed ½ tbsp dried oregano 500 ml (2 cups) red wine 1 tbsp aged red wine vinegar

Method

  • 01
  • Preheat oven to 190C. Heat olive oil in a large cast-iron casserole, add onions and sauté over medium heat for 5 minutes or until soft. Remove with a slotted spoon and set aside. Dust chicken in seasoned flour, shaking to remove excess and sauté for 5 minutes or until brown. Remove and set aside.
  • 02
  • Add garlic, tomatoes, tomato paste, herbs and spices to casserole, season to taste with sea salt and freshly ground black pepper and sauté for 10 minutes. Add wine and vinegar and cook for another 5 minutes. Add chicken pieces and onions back to casserole then bring to the boil. Cover and bake for 1 hour or until sauce thickens and chicken is tender. Serve with a simple mixed leaf salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Spicy young Greek red.

Featured in

Jun 2007

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