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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.

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.

Sugar-crusted rhubarb hand pies


You'll need

350 gm rhubarb, cut into 3cm pieces 75 gm caster sugar, plus extra for scattering 1 vanilla bean, split and seeds scraped Juice of 1 orange and finely grated rind of 2 150 gm (about 1 punnet) raspberries 250 gm quark (see note) 35 gm (¼ cup) pistachios, finely chopped 2 tbsp pure icing sugar, sieved 870 gm shortcrust pastry (see note) 1 egg, for eggwash For scattering: demerara sugar

Method

  • 01
  • Bring rhubarb, sugar, vanilla bean and seeds, half the rind and juice to the boil in a saucepan over medium heat, then reduce heat to low and simmer, stirring occasionally, until rhubarb breaks down (15-20 minutes). Cool, then add raspberries and stir.
  • 02
  • Stir quark, pistachios, icing sugar and remaining rind in a bowl and set aside.
  • 03
  • Preheat oven to 200C. Roll out pastry on a lightly floured surface to 4mm thick, place on a tray and refrigerate to rest (30 minutes). Cut out twenty-four 9cm rounds. Place half the pastry rounds on a tray lined with baking paper, spread each with ½ tbsp of quark mixture, leaving a 1cm border, then top with a dollop of rhubarb mixture. Brush edges of pastry with eggwash, top with remaining pastry rounds and press edges with a fork to seal. Cut a small cross in the tops with a sharp knife, brush with eggwash, scatter with demerara sugar and bake until golden (20-25 minutes). Cool briefly and serve with remaining quark mixture.

Note Quark is a soft cheese available from select delicatessens and health-food shops. If it's unavailable, substitute ricotta. We used 2 sheets of Carême vanilla bean sweet shortcrust pastry; to make your own, check out our shortcrust pastry recipe.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Pink Lambrusco.

Featured in

Nov 2014

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