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Recipes with peaches

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Knives and Ink chef tattoos

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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

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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.

Breakfast pies with tomato chilli jam and crisp speck


Who says pies can't be eaten at breakfast? It would be bang out of order to refuse a good brekkie pie, especially this tasty open number.

You'll need

40 gm butter, coarsely chopped 620 gm rindless bacon (about 10 rashers), finely chopped 1 onion, finely chopped 4 garlic cloves, finely chopped 360 gm farmhouse cottage cheese (see note) 14 eggs, plus 1 extra lightly beaten for eggwash 30 gm (¼ cup) finely grated parmesan To serve: roasted cherry-truss tomatoes and crisp speck   Parmesan pastry 400 gm plain flour 300 gm cold butter, coarsely chopped 30 gm (¼ cup) finely grated parmesan   Tomato chilli jam 10 vine-ripened tomatoes, scored 80 ml (1/3 cup) extra-virgin olive oil 2 Spanish onions, finely chopped 5 garlic cloves, finely chopped 80 ml (1/3 cup) sherry vinegar 75 gm (1/3 cup) brown sugar 2 small red chillies, finely chopped

Method

  • 01
  • For parmesan pastry, process flour and butter in a food processor until fine crumbs form. Add parmesan, process to combine, add 80ml iced water, process until dough comes together (add more water if necessary). Turn onto a lightly floured work surface, knead lightly to form a disc, wrap in plastic wrap and refrigerate until chilled (1 hour).
  • 02
  • Meanwhile, for tomato chilli jam, blanch tomatoes until skins split (1-2 minutes), refresh, drain, peel. Scoop out seeds (discard), finely chop flesh, set aside. Heat oil in a wide saucepan over medium heat, add onion and garlic and stir occasionally until soft (10-15 minutes). Add tomato and remaining ingredients and stir occasionally until thick (30 minutes). Makes about 500ml. Jam will keep refrigerated in an airtight container for 2 weeks.
  • 03
  • Meanwhile, heat butter in a separate saucepan over high heat until foaming. Add bacon, onion and garlic and stir occasionally until liquid evaporates and bacon browns (20-30 minutes). Transfer to a plate, set aside to cool (15-20 minutes).
  • 04
  • Meanwhile, preheat oven to 200C. Whisk cottage cheese and 6 eggs in an electric mixer until incorporated, then pass through a coarse sieve into a bowl, pushing all lumps of cheese through. Add parmesan and bacon mixture, season to taste and set aside.
  • 05
  • Divide pastry into 8 pieces and, working with one piece at a time, roll each into a 4mm-thick, 25cm-diameter circle and line eight 375ml-capacity buttered and floured ramekins, letting pastry overhang by 2cm. Divide bacon mixture among ramekins, make an indent in centre with a spoon and break an egg into each. Fold in overhanging pastry, brush pastry with eggwash and bake until golden and cooked through (15-20 minutes). Serve immediately with tomato-chilli jam, roasted cherry-truss tomatoes and crisp speck.

Note Farmhouse cottage cheese is a dry-style cottage cheese, available from select delicatessens.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2009

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