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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.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

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.

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."

Olive gnocchi with pine mushrooms


You'll need

2 tbsp extra-virgin olive oil 50 gm butter 3 cloves of garlic, thinly sliced 6 small pine mushrooms, thickly sliced 1/3 cup (loosely packed) flat-leaf parsley, coarsely chopped   Olive gnocchi 800 gm (about 3) large desiree potatoes 3 egg yolks 80 gm (½ cup) black olives, pitted and finely chopped 110 gm (¾ cup) plain flour

Method

  • 01
  • For gnocchi, bring potatoes to boil in a large saucepan, cook until tender (25-30 minutes). Drain, peel and pass through a potato ricer into a bowl. Beat in egg yolks, add olives and flour and gently work mixture together. Turn onto a floured work surface and, using your hands, roll into 2cm-thick logs. Cut logs widthways into 1½cm pieces, pinch in the sides of each piece slightly and set aside.
  • 02
  • Bring a large saucepan of salted water to the boil, add gnocchi and simmer over medium heat until they float to the surface (2-3 minutes). Transfer to a tray to keep warm.
  • 03
  • Heat olive oil and butter in a large frying pan, when butter starts to foam, add garlic and mushrooms and cook, stirring occasionally, until soft (2-3 minutes). Add gnocchi, gently toss until coated, scatter with parsley and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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