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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."

Chocolate-orange champorado


Champorado is a traditional Filipino sweet cocoa-flavoured breakfast porridge. We've created a vanilla version topped with chocolate and orange rind.

You'll need

875 ml (3½ cups) milk 2 cinnamon quills 2 vanilla beans, split and seeds scraped 75 gm (1/3 cup) caster sugar 200 gm (1 cup) glutinous white rice, soaked in cold water for 10 minutes, drained and rinsed 120 gm dark chocolate (70% cocoa solids), coarsely chopped Finely grated rind of 1 orange

Method

  • 01
  • Combine milk, cinnamon, vanilla beans and seeds in a saucepan over low heat and simmer until infused (30 minutes). Add sugar, stir to dissolve (1-2 minutes), then strain through a fine sieve into a clean saucepan.
  • 02
  • Return milk to the simmer over low heat, add rice, stir occasionally until rice is tender (30-35 minutes; add more milk if mixture becomes too thick). Serve hot scattered with dark chocolate and orange rind.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2010

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