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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.

Lemongrass and tamarind beef ribs


The tamarind adds a lovely sour note to these ribs, which are inspired by Martin Boetz's signature ribs at Longrain. You'll need to begin this recipe a day ahead.

You'll need

3 beef short ribs (about 2kg), halved to make 6 small ribs 1 litre (4 cups) chicken stock 130 gm palm sugar, grated 120 gm tamarind pulp, softened in 125ml hot water for 30 minutes, then pressed through a fine sieve (solids discarded) 80 ml (1/3 cup) fish sauce 80 ml (1/3 cup) dark soy sauce To serve: coriander, mint, Thai basil, thinly sliced long red chilli and red shallots, and steamed jasmine rice   Fragrant paste 40 gm (8cm piece) each ginger and galangal, coarsely chopped 8 garlic cloves, coarsely chopped 6 golden shallots 2 lemongrass stalks, white part only, coarsely chopped 2 coriander roots, scraped   Deep-fried shallots For deep-frying: peanut oil 6 red shallots, thinly sliced

Method

  • 01
  • Preheat oven to 150C. Heat a large non-stick frying pan over medium-high heat, add ribs, turn occasionally until browned (3-5 minutes). Transfer to a deep roasting pan to fit snugly.
  • 02
  • Meanwhile, for fragrant paste, process ingredients in a food processor until finely chopped, then spread over ribs. Add stock, sugar, tamarind, fish sauce and soy sauce, cover with baking paper and foil and roast until ribs are very tender (2½-3 hours).
  • 03
  • Cool ribs in stock, then separate stock and ribs and refrigerate each, covered, until chilled (4 hours-overnight). Bring ribs to room temperature.
  • 04
  • Skim fat from stock (discard), then reduce stock in a saucepan over medium heat to 750ml (30-40 minutes; stock should be very fragrant). Keep warm.
  • 05
  • Meanwhile, for deep-fried shallots, heat oil in a deep frying pan to 180C. Add shallot, stir continuously until golden (1½-3 minutes; be careful as hot oil will spit), then strain through a metal sieve and set aside on on absorbent paper.
  • 06
  • Heat a non-stick pan over high heat, add ribs and sauce and turn occasionally until warmed through (2-4 minutes). Serve hot topped with deep-fried shallots, herbs, chilli and fresh shallots, with steamed rice.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Rich, sweetish stout.

Featured in

Jun 2011

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