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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.

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.

Double-baked Christmas cheesecake


This cheesecake can be baked in the morning and served at room temperature in the afternoon, or baked the day before and chilled overnight.

You'll need

150 gm each raisins and sultanas 175 ml brandy or Armagnac 10 eggs 550 gm (2½ cups) caster sugar 250 ml (1 cup) lemon juice, plus finely grated rind of 2 lemons 1 kg good-quality firm ricotta For greasing: butter For dusting: plain flour 300 gm sour cream 1 vanilla bean, split 300 gm goat’s curd

Method

  • 01
  • Combine raisins and sultanas in a small saucepan with 190ml water. Bring to the boil, then remove from heat, drain well and pour brandy or Armagnac over, then stand to steep (1 hour-overnight).
  • 02
  • Preheat oven to 180C. Process eggs, 440gm caster sugar, lemon juice, lemon rind and ricotta in a food processor until smooth. Pour into a buttered and floured 22.5cm x 33cm baking dish. Strain three-quarters of the steeped raisins and sultanas (reserve remaining) and scatter over ricotta mixture, then bake until puffed and golden (45-55 minutes). Remove from oven and stand for 15 minutes while you prepare the topping.
  • 03
  • Increase oven to 220C. Combine sour cream, vanilla bean and remaining sugar in a small saucepan over low heat and bring to a gentle simmer; do not boil. Remove vanilla bean and scrape seeds back into cream mixture (discard pod). Process mixture in a food processor with goat’s curd until smooth, then spoon evenly over baked ricotta. Bake until just starting to colour (15-20 minutes). Cool to room temperature and serve topped with reserved raisins and sultanas.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2012

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