The summer issue

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.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Black Star Pastry to open in Carlton, Melbourne

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

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.

Chicken katsu rolls


Fried chicken in a bun - what's not to love? The classic katsu sando is usually pork tonkatsu between slices of soft white bread. This version, though, slips crumbed chicken into a sweet little brioche bun. A simple slaw is really all it needs, but gomasio, Japan's toasted sesame salt, really makes them rock.

You'll need

2 skinless chicken breasts (300gm each), each sliced diagonally into 4 pieces 1 egg, lightly beaten 1 tbsp milk 100 gm panko crumbs 200 ml grapeseed oil 40 gm butter, plus extra, softened for spreading 4 brioche buns, halved   Slaw 400 gm white cabbage (about ¼ head), thinly sliced on a mandolin ½ small white onion, very thinly sliced 50 gm Japanese Kewpie mayonnaise 1 tbsp lemon juice   Roasted sesame salt 1 tbsp roasted sesame seeds, coarsely crushed in a mortar and pestle 2 tsp sea salt flakes

Method

  • 01
  • Place chicken pieces between 2 sheets of baking paper and flatten with a mallet to 1cm thick. Whisk egg and milk together in a bowl, and place panko crumbs in another. Dip a piece of chicken into eggwash, shake off excess, then dip into crumbs, shake off excess, and set aside on a plate. Repeat with remaining chicken pieces.
  • 02
  • Heat half the oil and butter in a large non-stick frying pan over medium heat and fry half the chicken until golden all over and just cooked through (5-6 minutes). Repeat with remaining oil, butter and chicken. Drain on paper towels.
  • 03
  • Meanwhile, for slaw, toss ingredients in a bowl to combine and season to taste.
  • 04
  • For roasted sesame salt, combine ingredients in a bowl.
  • 05
  • To serve, butter brioche bun bases, top with slaw and fried chicken, season to taste with sesame salt and sandwich with brioche tops.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cloudy wheat beer.

Featured in

Sep 2014

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