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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."

Pineapple rice (Bo luo fun)


You'll need

600 gm (3 cups) sticky rice, soaked overnight in cold water 50 gm (¼ cup) black sticky rice (optional), soaked overnight in cold water 1 pineapple, halved lengthways 80 ml (1/3 cup) vegetable oil 3 shallots, thinly sliced To taste: caster sugar 1 tbsp fish sauce, or to taste

Method

  • 01
  • Drain rices separately in a colander, then steam separately in muslin-lined bamboo steamers over boiling water until soft and pearly in appearance (30 minutes).
  • 02
  • Meanwhile, scoop pineapple flesh from rind, leaving rind intact. Cut flesh into bite-sized chunks, reserving juices (discard core).
  • 03
  • Heat oil in a wok over medium-high heat, add shallot and stir until light golden (2-4 minutes). Add pineapple and juice, cook for one minute, then add rice. Mix well and season to taste with sea salt, freshly ground pepper, sugar and fish sauce.
  • 04
  • Transfer rice to hollowed pineapple and cover, then steam in a large steamer to warm through (10-15 minutes). Serve hot.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.

“Pineapple rice was originally made by the Dai ethnic group of the Xishuangbana region in Yunnan, bordering Myanmar, and it’s famous throughout the province,” says Tony Tan. “It’s often made steamed in a whole pineapple, which looks lovely but tends to result in gluggy rice. It is therefore best to steam the sticky or glutinous rice separately. Handle the black sticky rice carefully because it can stain. This dish can be made in advance and re-steamed before serving.”

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Grapy off-dry riesling.

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