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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

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.

Salami, provolone and mascarpone schiacciata


One of the beauties of a free-form tart is you can use whatever baking tray you have handy. For this one, the ideal thickness of the base before proving is about 1cm. Apart from that, the size and shape are up to you.

You'll need

3 garlic cloves, thinly sliced on a mandolin 50 ml extra-virgin olive oil 1 small red chilli, thinly sliced ¼ cup (loosely packed) oregano 100 gm mascarpone, at room temperature Freshly grated rind of 1 lemon 80 gm thinly sliced hot salami, coarsely torn 80 gm provolone piccante, thinly sliced and coarsely torn   Olive oil dough 450 gm (3 cups) unbleached strong flour (see note) 7 gm (1 sachet) dried yeast 2 tbsp extra-virgin olive oil

Method

  • 01
  • For olive oil dough, mix flour, yeast and 3 tsp fine sea salt in the bowl of an electric mixer on low speed to combine. Add oil and 280ml chilled water, and knead on medium speed until smooth (the dough will be very sticky and wet but becomes less so as you continue kneading), then increase speed to high and knead for a further minute. Rest for 5 minutes, then repeat twice. Transfer to a lightly oiled bowl, cover with plastic wrap and stand at room temperature until doubled in size (30-40 minutes).
  • 02
  • Preheat oven to 190C. Combine half the garlic in a small saucepan with oil and chilli, and stir over low-medium heat until garlic is light golden (1-2 minutes). Remove from heat, add half the oregano, season to taste and set aside.
  • 03
  • Roll dough on a lightly floured surface to a 1cm-thick oval and place on an oven tray lined with baking paper. Press all over the dough with your fingertips to form dimples, then spread mascarpone over, season to taste and stand uncovered until slightly risen (15-20 minutes).
  • 04
  • Scatter with lemon rind and remaining garlic and oregano, then top with salami and provolone. Drizzle with a little garlic and chilli oil mixture then bake, turning tray occasionally, until golden brown and cooked through (25-30 minutes). Serve warm or at room temperature with remaining garlic and chilli oil.

Note Unbleached flour is available from select supermarkets and delicatessens. 


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Rustic red nero d’Avola.

Featured in

May 2014

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