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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

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Knives and Ink chef tattoos

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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.

Our own choucroute of pork, pickled cabbage and smoked sausage

You'll need

1 kg pork belly with ribs 1 carrot, diced 1 celery stalk, diced 1 onion, diced 1 head garlic, halved horizontally 3 thyme sprigs 2 fresh bay leaves 2 tbsp tomato paste 1 tsp each coriander seeds and black peppercorns 3 star anise 1 cinnamon quill 4 vine-ripened tomatoes, diced 300 ml dry white wine 200 ml tawny (see note) 1 kg boneless pork belly 1 tbsp olive oil 100 ml cider vinegar 2 tbsp wholegrain mustard 2 large smoked sausages (about 600gm; see note) To serve: boiled carrots and Desiree potatoes   Pickled cabbage 1 Chinese cabbage (1kg), leaves separated 50 gm butter 2 tbsp vegetable oil 1 onion, thinly sliced 6 juniper berries ½ tsp black peppercorns 3 thyme sprigs 1 fresh bay leaf 500 ml dry white wine 200 ml chicken stock 300 ml white wine vinegar


  • 01
  • Preheat oven to 160C. Remove skin (discard) from pork belly with ribs, then cut meat into even slices between the ribs. Heat a non-stick frying pan over medium-high heat, add pork, season to taste and cook, turning once, until golden (2 minutes each side). Remove pork from pan and set aside. Reduce heat to low, add carrot, celery, onion, garlic and herbs to pan, stir occasionally until just soft (4-5 minutes), add tomato paste and cook until tomato paste darkens (4-5 minutes). Add spices, cook until spices are toasted and fragrant (1 minute), add tomato, deglaze with wine and tawny and reduce by half (8-10 minutes). Transfer to a small deep roasting pan, add pork bone-side down, pushing it into the vegetables, and add enough water (about 500ml) to just cover. Cover closely with baking paper and set aside.
  • 02
  • Score boneless pork belly, place in a shallow roasting pan, drizzle with oil, season generously, rub seasoning into skin, sprinkle with a little more flaked sea salt and pour 300ml water around pork.
  • 03
  • Place pan with braised pork on the bottom shelf and pan with boneless pork on the top shelf of oven and roast until the braised pork is very soft and tender and the boneless pork is crisp on top and tender underneath (2 hours; if the skin of the boneless pork is still soft, place under a hot grill for 2-3 minutes to finish the crackling). Remove braised pork from liquid and set aside. Strain liquid into a bowl (discard vegetables and spices), add vinegar and mustard, stir to combine and set aside. Slice boneless pork into 6 pieces and set aside.
  • 04
  • Meanwhile, place sausages in a saucepan, add cold water to cover, bring to the simmer over low heat, cook until heated through (10 minutes), cool in liquid (30-40 minutes) and slice into thick rounds.
  • 05
  • For pickled cabbage, preheat oven to 160C. Trim cabbage leaves, slice stalks diagonally, cut leaves in half, place in a roasting pan and set aside. Heat butter and oil in a saucepan over medium heat, add onion and stir until soft but not coloured (8-10 minutes). Add juniper berries, peppercorns, thyme and bay leaf, stir until spices are fragrant (1 minute), add wine and reduce by two-thirds (10-15 minutes). Add stock, bring to the simmer, add vinegar, season to taste and pour over cabbage. Cover with baking paper and foil and bake until cabbage is just turning soft (13-16 minutes).
  • 06
  • Place cabbage, braised pork, boneless pork and sausage in a large serving dish, dress with braising liquid and serve over boiled carrots and potatoes.
Note Port-style fortified wine made in Australia is now known as tawny. Smoked sausages are available from select European delicatessens.

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

"Choucroute is a traditional dish based on pork and fermented cabbage from the Alsace region," says Antoine Reymond. "The 'saucisse de Morteau' we use in this dish at Bistro Gitan originally comes from the Jura region, not Alsace. The sausage is our own recipe, and we make our own pickled cabbage."

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2008 Château Corbin Merlot Cabernet Cabernet-Franc, Montagne Saint Émilion, Bordeaux, France.

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