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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

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

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.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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."

Eggs, caviar and buttered soldiers


Eggs with toast soldiers is a classic childhood food that we'll never tire of. We've made a lemon-tinged cultured butter to slather on the soldiers, while caviar makes for a luxe addition. You'll need to begin this recipe a day ahead to make the butter, which will keep refrigerated for up to two weeks.

You'll need

12 eggs, at room temperature 12 thick slices of wholemeal sourdough bread To serve: caviar (optional) and lemon wedges   Cultured butter 500 ml (2 cups) pouring cream 60 gm (¼ cup) crème fraîche Fully grated rind of 2 lemons

Method

  • 01
  • For cultured butter, combine cream and crème fraîche in a sterile jar with a screw-top lid, seal and stand at room temperature for 12 hours. Transfer to an electric mixer and whisk until curdled (6-8 minutes; the mixture will separate into thin watery liquid and lumps of butter). Tip into a muslin-lined sieve (reserve the buttermilk for another use), then rinse butter under cold running water, squeezing the muslin to extract any remaining buttermilk, until water runs clear. Transfer to a bowl, add lemon rind and 2 tsp sea salt (or to taste), beat to combine, then refrigerate until required. Bring to room temperature before using for easy spreading.
  • 02
  • Cook eggs in a large saucepan of boiling water until cooked to your liking (6 minutes for soft yolks). Meanwhile, toast bread, spread thickly with cultured butter, trim crusts and cut into soldiers. Serve hot with soft-boiled eggs, caviar and lemon wedges.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Creamy blanc de blancs.

Featured in

Jul 2013

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