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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.

Black Star Pastry to open in Carlton, Melbourne

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

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.

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."

Yellowtail scad fish-fry with cucumber and iceberg salad


We've taken inspiration from the many versions of the fish-fry that are so popular in southern India, particularly Kerala. Yellowtail scads are little beauties, with lovely oily flesh that goes perfectly with the spices rubbed into the flesh here. If they're unavailable use sardines or mackerel; you may need to adjust the cooking times. Add a crisp lettuce salad to make this a summer favourite.

You'll need

2 tbsp Kashmiri chilli powder (see note) 1 tbsp semolina 1 tsp fish masala powder (see note) 2 tsp ground coriander ½ tsp ground turmeric ½ tsp finely ground black pepper 8 whole yellowtail scad or sardines, cleaned 40 gm coconut oil 2 sprigs curry leaves To serve: naan and lime wedges (optional)   Cucumber and iceberg salad 2 Lebanese cucumbers, coarsely chopped 1 apple cucumber, peeled, coarsely chopped ½ iceberg lettuce, cut into thin wedges ½ cup (loosely packed) coriander, torn 2 spring onions, thinly sliced 1 tsp cumin seeds Juice of 2 limes 1½ tbsp grapeseed oil

Method

  • 01
  • Combine chilli, semolina, fish masala powder, coriander, turmeric and pepper in a small bowl, and season to taste. Rub into fish and set aside.
  • 02
  • For cucumber and iceberg salad, combine cucumber, iceberg, coriander and spring onions in a bowl. Dry-roast cumin seeds in a small frying pan until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush, transfer to a bowl and whisk in lime juice and oil, season to taste and toss with cucumber mix.
  • 03
  • Heat coconut oil in a large, deep-sided frying pan, add some curry leaves, then fry fish in batches, turning once, until golden and crisp (3-5 minutes). Wipe out pan with absorbent paper and repeat with remaining fish and curry leaves. Serve hot with cucumber and iceberg salad and lime wedges.
Note Kashmiri chilli powder is available from Herbie's Spices; fish masala powder is available from Indian and select Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale, dry rosé.

Featured in

Feb 2014

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