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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.

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.

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."

Smoked duck egg and mussel soup


This light soup is inspired by Thai cuisine and can be easily made into a more substantial meal with the addition of vegetables or noodles.

You'll need

100 gm (10cm piece) ginger, coarsely chopped 2 red shallots, coarsely chopped 2 long red chillies, coarsely chopped 2 lemongrass stalks, white part only, coarsely chopped 100 ml vegetable oil 500 ml (2 cups) fish stock 2 tbsp fish sauce 500 gm black mussels, scrubbed, beards removed 200 gm oyster mushrooms ½ cup (loosely packed) coriander leaves To serve: lime wedges   Tea-smoked duck eggs 8 duck eggs, at room temperature 2 tbsp jasmine rice 2 tbsp brown sugar 1 tbsp loose-leaf black tea, such as English Breakfast

Method

  • 01
  • For tea-smoked duck eggs, bring a large saucepan of water to the boil, add duck eggs, cook for 4 minutes, remove with a slotted spoon, refresh under cold running water and peel. Line a wok with foil and combine remaining ingredients on top of foil. Place a cooling rack over wok, place eggs on rack, cover with a lid and place over medium heat. Ensure exhaust fan is on and room is well ventilated and smoke for 15 minutes, then set aside to cool.
  • 02
  • Pound ginger, shallot, chilli and lemongrass in a mortar and pestle to a smooth paste.
  • 03
  • Heat oil in a large saucepan, add paste, stir over medium heat until fragrant (4-5 minutes), add fish stock and fish sauce, increase heat to high, bring to the boil, add mussels and stir occasionally until mussels open (2-3 minutes). Add mushrooms and halved duck eggs, stir to combine, divide between serving bowls, scatter with coriander leaves and serve hot with lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Chocolaty stout.

Featured in

Apr 2011

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