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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.

Knives and Ink chef tattoos

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Black Star Pastry to open in Carlton, Melbourne

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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.

Drunken chicken salad with green onion and ginger dressing


To serve, unwrap chicken, thickly slice and arrange on a platter, scatter with green onion and serve with dressing to the side.

You'll need

  Chicken 1.5 kg chicken thighs, boned, skin on To garnish: green onion curls   Marinade 80 gm ginger, thickly sliced 70 gm salt 70 gm sugar 4 green onions, cut into 5cm lengths 2 star anise 2 pieces dried mandarin peel 250 ml (1 cup) Shaoxing wine or dry sherry 100 ml Mei Kui Lu Chiew spirit (see note)   Green onion and ginger dressing 200 gm ginger, peeled and finely chopped 5 green onions, cut into 5cm lengths To taste: sugar 250 ml (1 cup) vegetable oil

Method

  • 01
  • For marinade, combine ingredients except for Shaoxing and Mei Kuei Lu Chiew in a saucepan with 1½ litres of water and bring to the boil. Simmer gently for 15 minutes to allow flavours to develop. Remove from heat, then add Shaoxing and Mei Kuei Lu Chiew. Cool completely, add chicken and marinate for at least 2 hours.
  • 02
  • Remove chicken from marinade and wrap each piece tightly in plastic wrap to form a cylinder. Place a steamer over a saucepan of simmering water and steam chicken over gentle heat for 25-30 minutes. Cool and refrigerate.
  • 03
  • For green onion and ginger dressing, combine all ingredients in a blender. Blend until smooth. Check seasoning and adjust if necessary.
  • 04
  • To serve, unwrap chicken, thickly slice and arrange on a platter, scatter with green onion and serve with dressing to the side.

Note Mei Kuei Lu Chiew (translated as 'rose dew wine' in some cookbooks) is a spirit made from sorghum and other grains and infused with rose petals and is available from Chinese grocery stores. The quality varies so it pays to buy the best; about $17 a bottle.


This Chinese classic has many claimants. Some authors suggest its origin is Beijing while most believe it is from the Shanghai region. I have also come across references that date it back to the Tang Dynasty, but these claims are rather dubious. Because of its long pedigree, there are several ways to make this delicious cold starter. One of the best I've ever tasted is at Man Wah Restaurant at the Mandarin Oriental in Hong Kong - made all the more exciting with the addition of a green onion and ginger dressing. The recipe below is adapted from that fabulous restaurant.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2007

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