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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.

Gruyère, parsnip and thyme beignets


These bite-sized morsels are a perfect pre-dinner nibble. The great thing about this recipe is that you can make the mixture up to a day in advance, and cook the beignets just before serving.

You'll need

90 gm butter, coarsely chopped 1 tbsp thyme leaves, plus extra to serve 400 gm parsnips (about 2 large), cored and coarsely chopped 3 garlic cloves 200 ml milk 80 gm plain flour 2 eggs 120 gm coarsely grated Gruyère For deep-frying: vegetable oil

Method

  • 01
  • Preheat oven to 200C. Melt one-third of the butter and half the thyme in a small saucepan. Scatter parsnip and garlic in a single layer on a baking-paper-lined oven tray, drizzle with butter mixture, season to taste and roast until caramelised and very tender (35-40 minutes). Process in a food processor until very smooth and set aside.
  • 02
  • Combine milk, remaining butter and a pinch of salt in a saucepan and bring slowly to the boil over low heat. Whisk in flour, whisking continuously until mixture thickens and pulls away from sides of pan (1-2 minutes). Cool slightly, then add eggs one at a time, beating well to combine. Cool completely then fold in parsnip mixture, cheese and remaining thyme.
  • 03
  • Preheat vegetable oil in a deep-sided saucepan or deep-fryer to 170C. Deep-fry quenelles of mixture in batches until golden and cooked through (4-5 minutes), drain on absorbent paper and serve immediately scattered with sea salt and extra thyme.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dry apéritif white such as Muscadet.

Featured in

Jul 2009

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