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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.

Silverbeet, rice and feta fillo tart


This hearty tart is packed full of green goodness - silverbeet, spring onion, dill, mint and parsley - and it's just as good at room temperature as it is warm.

You'll need

200 gm basmati rice, rinsed 50 ml olive oil 2 garlic cloves, finely chopped 350 gm silverbeet (about ½ bunch), stalks thinly sliced, leaves coarsely torn 8 eggs 400 gm Greek yoghurt 50 gm (1/3 cup) plain flour ½ cup each coarsely chopped dill, mint and flat-leaf parsley 3 spring onions, thinly sliced Finely grated rind and juice of 2 lemons 8 fillo pastry sheets 60 gm butter, melted 100 gm feta, coarsely crumbled

Method

  • 01
  • Place rice in saucepan with cold water to cover by 1.5cm, bring to the simmer, cover and cook until fluffy and water is absorbed (12-15 minutes). Spread over a tray to cool.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add garlic and silverbeet stalks, and sauté until stalks are tender (2-3 minutes). Add leaves and stir occasionally until just wilted (1-2 minutes). Season to taste and set aside to cool.
  • 03
  • Whisk eggs and yoghurt in a bowl, add flour and whisk until smooth, then season to taste. Add rice, silverbeet, herbs, spring onion, and lemon rind and juice, stir to combine, then adjust seasoning to taste and set aside.
  • 04
  • Preheat oven to 180C. Brush a sheet of fillo with butter and place another sheet on top, brush once again with butter, then place them in the base of a 26cm-diameter pie dish or ovenproof frying pan (about 4cm deep), letting sides overhang. Repeat with remaining fillo and butter, working in stacks of 2 and placing each stack at a quarter turn to the previous one. Trim excess with scissors, leaving about 2cm overhanging and brush all over with more butter. Spoon silverbeet mixture in, spreading evenly, scatter feta over, then fold over pastry and brush with butter. Bake until golden and set (40-45 minutes), stand for 15 minutes and serve warm, or serve at room temperature.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Crisp dry white, such as sémillon.

Featured in

May 2014

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