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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."

Chestnut cakes with raisins, pine nuts and honey


This recipe is inspired by the flavours of the famous castagnaccio alla Toscana; a dense cake made from chestnut flour, flavoured with rosemary and topped with pine nuts and sultanas. This version has a lighter texture and is served with rosemary honey.

You'll need

50 gm sultanas 220 gm (1 cup) caster sugar 150 gm softened butter, plus 20gm melted butter, for drizzling 1½ tbsp finely chopped rosemary 3 eggs 200 gm plain flour 100 gm chestnut flour (see note) 1½ tsp baking powder 150 ml milk 30 gm pine nuts   Rosemary honey 170 gm chestnut honey 1 rosemary sprig Juice of ½ lemon

Method

  • 01
  • Preheat oven to 160C. Combine sultanas and enough hot water to cover in a bowl and set aside.
  • 02
  • Beat sugar and butter and 1 tbsp rosemary in an electric mixer until light and fluffy (3-4 minutes). Add eggs, one at a time, beating well and scraping down sides of bowl after each addition. Sift in flours and baking powder, stir to combine, stir in milk, then spoon into eight buttered and floured 200ml-capacity round cake tins.
  • 03
  • Drain sultanas, pat dry on absorbent paper and combine in a bowl with pine nuts and remaining rosemary. Scatter over cakes, drizzle with melted butter and bake until golden and centres spring back when lightly pressed (25-30 minutes). Cool cakes in tins for 5 minutes, turn out onto a wire rack.
  • 04
  • Meanwhile, for rosemary honey, combine ingredients and 30ml water in a small saucepan and simmer over medium heat until flavours infuse (3-4 minutes), cool to room temperature. To serve, discard rosemary sprig and spoon rosemary honey over cakes.

Note Chestnut flour is available from select Italian delicatessens, but be sure to check the packing date because it must be very fresh.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2010

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