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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.

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."

Olive and caramelised shallot ficelles


For these baby baguettes you could play around with any flavours you like.

You'll need

3 gm dried yeast 250 gm baker’s flour (see note) 18 small Kalamata olives, pitted and patted dry with absorbent paper   Caramelised shallots 1½ tbsp olive oil 200 gm golden shallots (about 6), finely diced

Method

  • 01
  • Whisk yeast and 75ml lukewarm water in a large bowl to dissolve yeast and set aside until foamy (5-10 minutes). Add flour, 1 tsp salt, 100ml water at room temperature and combine with a pastry scraper. Turn out onto a lightly floured bench and knead with the scraper until a dough forms. Transfer to a bowl, cover and set aside in a draught-free place until dough has increased 2½ times in volume (1-1½ hours), knock back and prove again until doubled (1 hour).
  • 02
  • Meanwhile, for caramelised shallots, heat oil in a frying pan over medium-high heat, add shallots and stir occasionally until deep golden (15-25 minutes). Drain in a sieve to remove excess oil (discard) and set aside.
  • 03
  • Knock back dough, add shallots and knead to combine. Divide dough into 5 pieces and roll each into a 30cm-long log shape, tapered at the ends. Press olives along the length of each loaf and place on a baking tray lined with baking paper. Set aside to prove until doubled in size (1 hour).
  • 04
  • Preheat oven to 250C. Dust ficelles with extra flour, ensure olives are firmly pressed into the dough and bake until golden (15-20 minutes). Cool on a wire rack. Serve on the same day.
Note Look for a strong wheat baker's flour, sold in 5kg bags at select supermarkets. It's not to be confused with bread mix, which contains additives.

At A Glance

  • Serves 5 people
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At A Glance

  • Serves 5 people

Featured in

Oct 2013

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