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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

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

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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.

Lamb with chickpeas and sofrito


You'll need to begin this recipe a day ahead.

You'll need

1 tbsp olive oil 1 lamb shoulder, bone in (about 2kg) 1 red capsicum, finely chopped 1 onion, finely chopped 1 celery stalk, finely chopped 6 garlic cloves, finely chopped 2 fresh bay leaves 2 tbsp sweet paprika 1 tbsp smoked paprika 1 tbsp ground cumin 400 gm canned crushed tomatoes 500 ml dry sherry 250 gm dried chickpeas, soaked in cold water overnight   Picada 100 gm blanched almonds, roasted 1 garlic clove, coarsely chopped 1 tsp sweet paprika

Method

  • 01
  • Preheat oven to 160C. Heat oil in a casserole over high heat. Add lamb shoulder and turn occasionally until browned (3-5 minutes), remove from casserole and set aside. Add capsicum, onion, celery, garlic, bay leaves and spices to casserole and stir occasionally over low heat until onion is very soft (20 minutes), then add tomato and cook until thick (20 minutes). Add lamb, pour over sherry and bake, covered, until lamb is just tender (2 hours). Add chickpeas and 500ml water and cook until chickpeas are tender and lamb is falling from the bone (2½ hours).
  • 02
  • Meanwhile, for picada, pound almonds, garlic and paprika in a mortar and pestle until a coarse paste forms. Serve lamb and chickpeas with picada spooned over.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Gutsy Spanish tempranillo.

Featured in

Aug 2009

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