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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.

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Berry recipes

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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.

Oyster omelette with oyster sauce


"The oyster sauce is extremely versatile and keeps well," says Dunn. "Use it for everything from enhancing meat braises and stir-fries to smearing on crostini as the base of canapés."

You'll need

50 gm butter, coarsely chopped 4 eggs 2 tbsp pouring cream 8 oysters 2 spring onions, thinly sliced   Oyster sauce 250 gm (about 12) shucked oysters and their juice To taste: light soy sauce 2 tsp dark soy sauce

Method

  • 01
  • For oyster sauce, drain oysters, reserving liquid. Finely chop oysters, place in a small saucepan with 1 tbsp water and reserved liquid and bring to the boil. Reduce heat, cover and simmer for about 10 minutes. Remove from heat, add 1 tsp sea salt, cool completely, then purée in a blender until smooth. Measure and add 2 tbsp light soy sauce to each 125ml (½ cup). Add dark soy sauce and bring to the boil. Reduce heat and simmer gently for about 7 minutes until a thick consistency. Cool, then pour into a sterilised jar. Seal and refrigerate. Makes about 60ml. This sauce keeps for several weeks.
  • 02
  • Heat butter in a small frying pan over medium heat until foamy. Whisk together eggs and cream in a small bowl and season with salt. Add to frying pan and, using a fork, scrape set mixture from the sides into the centre of the pan until mixture is almost set, scatter oysters and spring onions over omelette and fold in half then turn onto plate, drizzle with oyster sauce and serve hot.

Hot tip Baby oysters are traditionally preferred in South East Asian oyster omelettes (or luak), so seek out a smaller variety such as Sydney rock oysters.


At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Aged koshu sake.

Featured in

Aug 2013

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