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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

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Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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Seabourn Encore luxury cruise ship

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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."

Beignets of spanner crab


You'll need

1 large Desiree potato (about 450gm), quartered 150 gm picked, cooked spanner crab meat 1 kaffir lime leaf, thinly sliced ¼ cup coriander leaves, finely chopped 1 long red chilli, thinly sliced 2 tsp finely grated ginger For deep-frying: vegetable oil 1 tbsp rice vinegar 1½ tbsp olive oil 2 tsp lemon juice 100 gm baby spinach leaves   Lemon and ginger egg mayonnaise 1 egg 15 ml cider or white wine vinegar Finely grated rind and juice of ½ lemon 1 tsp ginger juice (see note) ¾ tsp Dijon mustard 200 ml vegetable oil   Choux pastry 50 gm butter, diced 75 gm flour 2 eggs

Method

  • 01
  • Cook potato in a saucepan of simmering salted water over medium-high heat until tender (20-25 minutes), drain well, transfer to a steamer placed over a saucepan of simmering water to steam dry (2 minutes), then pass through a coarse sieve or a potato ricer into the hot, dry pan.
  • 02
  • Meanwhile, for lemon and ginger egg mayonnaise, cook egg in a small saucepan of boiling water over medium-high heat until hard-boiled (4 minutes), refresh in iced water and peel. Blend in a food processor with cider, lemon rind and juice, ginger juice and mustard (30 seconds), season to taste, then, with motor running, add oil in a thin steady stream until thick and emulsified. Season to taste and set aside.
  • 03
  • For choux pastry, combine butter and 125ml water in a saucepan, season to taste, bring to the boil over medium heat and stir constantly until mixture emulsifies. Add flour and stir well to combine, then reduce heat to low and stir until mixture comes away from the sides of pan (1 minute). Transfer to the heated bowl of an electric mixer fitted with a paddle attachment, then, with motor running on low speed, add eggs one at a time and mix until a smooth, thick, glossy pastry forms (2-3 minutes; it’s important that the dough is hot when you incorporate the eggs).
  • 04
  • While choux pastry is still warm, mix equal amounts of choux pastry and puréed potato then form into a disc (discard any remaining potato). Cover with plastic wrap and set aside to cool slightly and thicken (10-15 minutes). Transfer to a bowl, fold in crab meat, kaffir lime, coriander, chilli and ginger and season to taste. Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Roll crab mixture into 25 balls and deep-fry in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper.
  • 05
  • Meanwhile, combine vinegar, olive oil and lemon juice in a bowl, add spinach, toss to combine and transfer to a plate. Serve with beignets, with lemon and ginger egg mayonnaise for dipping.
Note To make 1 tsp ginger juice, squeeze the liquid from 2 tsp grated ginger.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

“Our contemporary approach to Bistro Gitan is best shown in this dish,” says Nathalie Reymond. “We’re using fresh, local spanner crab and aromatics.”

At A Glance

  • Serves 25 people
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At A Glance

  • Serves 25 people

Drink Suggestion

Delgado Zuleta “La Goya” Manzanilla, Sanlúcar de Barrameda, Spain.

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