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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."

Bo ssäm


Ssäm means "wrapped"; a ssäm dish could be anything from this well-known version made with pork (though in Korea it's more often steamed) to one made with beef. Lettuce, cabbage and even seaweed are common wrappings; ssämjang chilli paste and kimchi as condiments are constants.

You'll need

1 kg piece pork belly, skin scored 2 tsp peanut oil 2 red butter lettuces or red baby cos, leaves separated   Ssämjang 2 tbsp doenjang (see note) 2 tbsp gochujang (see note) 40 gm onion (about 1/3 small), finely grated 1 tbsp rice wine 1½ tbsp honey 1 garlic clove, finely chopped 5 gm ginger (about 1cm piece), finely grated 1 small red chilli (optional), finely chopped 1 spring onion, thinly sliced

Method

  • 01
  • Preheat oven to 240C. Season pork generously with sea salt and place in a roasting pan. Rub with oil, roast until skin starts to crackle (20-30 minutes), reduce oven to 150C and roast, basting occasionally with pan juices, until cooked through (1-1½ hours). Stand for 10 minutes to rest, then thinly slice and arrange on a platter. Keep warm.
  • 02
  • Meanwhile, for ssämjang, combine ingredients and ½ tsp freshly ground pepper in a bowl and serve with pork and lettuce leaves for wrapping.

Note Doenjang (fermented soybean paste) and gochujang (fermented Korean chilli paste) are available from Asian grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

American-style pale ale.

Featured in

Sep 2010

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