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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

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Knives and Ink chef tattoos

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Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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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.

Apple and honey tart with walnut crumb crust


Think of this as a sophisticated take on a baked cheesecake. Walnuts give texture to the crust, while caramelised honey adds depth of flavour to the filling.

You'll need

100 gm honey, plus extra to serve 500 gm softened cream cheese 150 gm sour cream 100 gm caster sugar Scraped seeds of 1 vanilla bean Finely grated rind of 1 lemon 2 eggs   Walnut crumb crust 100 gm walnuts 220 gm digestive biscuits, coarsely crumbled 1 tsp ground cinnamon 80 gm butter, melted   Honeyed apple 120 gm honey 40 ml dessert wine Juice of ½ lemon 2 pink lady apples, thinly sliced

Method

  • 01
  • Preheat oven to 180C. For walnut crumb crust, spread walnuts over an oven tray and roast, stirring occasionally, until golden (4-5 minutes), then transfer to a food processor. Add biscuits and cinnamon, and process to fine crumbs, then add butter and process to combine. Press into the base and up the sides of a 19cm x 27cm tart tin with a removable base (or use a 23cm-diameter tart tin, but there may be a little filling leftover) and refrigerate until firm (30 minutes). Bake until just crisp (12-15 minutes) and set aside.
  • 02
  • Increase oven to 200C. Cook honey in a saucepan over medium-high heat until caramelised (2-3 minutes), then set aside to cool slightly. Beat cream cheese, sour cream, sugar, vanilla seeds, rind and honey in an electric mixer until fluffy (4-5 minutes). Scrape down sides of bowl. Add eggs one at a time, beating well and scraping down sides of bowl between additions. Pour mixture over crumb base and bake until edges turn golden (4-5 minutes). Reduce oven to 120C and bake until firm (10-15 minutes). Turn off oven and cool completely (2-3 hours), then refrigerate until required.
  • 03
  • For honeyed apple, heat honey in a large frying pan over medium-high heat until bubbling, add wine and lemon juice, and stir to combine. Add apple slices in a single layer and simmer until tender and translucent (4-5 minutes). Remove carefully with a slotted spoon, and reserve apples and syrup separately.
  • 04
  • Top tart with honeyed apple, drizzle with honey syrup and serve with extra apple slices to the side. Tart is best eaten within a day or two.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Sweet Breton cidre.

Featured in

May 2014

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