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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.

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.

Grilled quail eggs, radish salad, barberry salt


"In Asia, eggs are put directly into the ash and cooked," says Ross Lusted. "They're used in so many ways - salted, buried under the ground. It's about asking the question of the product: what if I did that?"

You'll need

24 chilled quail eggs 3 tsp olive oil 6 assorted radishes, such as watermelon, black Spanish and breakfast, thinly sliced on a mandolin 1 punnet daikon cress or mustard cress For drizzling: extra-virgin olive oil   Barberry salt 10 gm sea salt flakes 2 tsp dried barberries (see note) 1½ tsp coriander seeds 7 black peppercorns

Method

  • 01
  • For barberry salt, dry-roast ingredients in a frying pan over low heat, shaking pan occasionally, until lightly roasted (1-2 minutes). Cool, finely grind in a spice grinder, set aside.
  • 02
  • Cook quail eggs in a saucepan of boiling water until soft-boiled (3 minutes). Remove with a slotted spoon and refresh. Peel eggs carefully and set aside.
  • 03
  • Preheat a charcoal barbecue (or char-grill pan) to high heat, brush eggs with oil and grill in batches, turning occasionally, until golden (1-1½ minutes each side). Place quail eggs on bamboo skewers, season to taste with barberry salt, drizzle with extra-virgin olive oil and serve with radish and cress.

Note Dried barberries are available online from pariya.com.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Bollinger NV Champagne, Ay, France.

Featured in

Nov 2012

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