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Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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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

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

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

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.

Pfeffernüsse


Translating to "pepper nuts", these deliciously spiced German biscuits are a traditional Christmas treat, but are irresistible any time of year. By making the biscuit dough in advance and leaving it overnight, the spices deepen to give the best flavour.

You'll need

335 gm plain flour 1½ tsp ground cinnamon ¾ tsp ground black pepper ½ tsp crushed aniseed ¼ tsp each ground allspice, ground nutmeg and ground ginger Pinch of ground cloves ¼ tsp bicarbonate of soda 125 gm butter, softened 120 gm brown sugar 60 gm blackstrap molasses 1 egg   Spiced icing 100 gm pure icing sugar, sieved Pinch each of ground nutmeg and ground cloves

Method

  • 01
  • Sift flour into a large bowl, add spices and bicarbonate of soda, and set aside.
  • 02
  • Beat butter and sugar with an electric mixer until pale and fluffy. Add molasses, beat to combine, then add egg and beat to combine. Stir in flour mixture with a large pinch of flaked sea salt. Combine to form a dough and refrigerate for flavours to develop (2 hours-overnight).
  • 03
  • Preheat oven to 160C. Roll tablespoonfuls of dough into balls and place on baking trays lined with baking paper. Bake until just firm to touch (16-20 minutes). They’ll harden as they cool.
  • 04
  • For spiced icing, combine sugar, spices and 1 tbsp water in a large bowl (it should be a thick consistency). Dip pfeffernüsse into the icing and set aside to dry. They will keep in an airtight container for 5 days.

At A Glance

  • Serves 20 people
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Recipe collections

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At A Glance

  • Serves 20 people

Drink Suggestion

Mulled cider.

Featured in

Aug 2013

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