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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

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.

Prawn bisque


Soups are a no-brainer for a picnic, thanks to the magic of the Thermos. This classic bisque has a deep prawn flavour with fennel undertones.

You'll need

1 kg medium raw prawns, peeled, cleaned, shells and heads reserved 2 tbsp olive oil 4 onions, finely chopped 5 garlic cloves, thinly sliced 2 baby fennel bulbs, trimmed and finely chopped 2 tbsp tomato paste 1 tbsp Pernod 75 gm butter, diced 75 gm (½ cup) plain flour To serve: tarragon leaves

Method

  • 01
  • Preheat oven to 180C. Place reserved prawn heads and shells on an oven tray and roast until deep orange and crisp (10-15 minutes). Set aside.
  • 02
  • Heat olive oil in a stockpot and sauté onion, garlic and fennel over low heat until very tender (12-15 minutes). Add prawn heads and shells, crush into small pieces with a wooden spoon, add tomato paste, increase heat to medium-high and cook until paste darkens (4-5 minutes). Add Pernod, cook for another minute, then add 3 litres water, increase heat, bring to the boil, then reduce heat to medium and simmer until well flavoured (30-40 minutes). Strain into a large bowl (discard solids).
  • 03
  • Heat butter in a large saucepan over medium heat until bubbling, add flour and stir continuously until golden (2-3 minutes). Remove from heat and whisk in a little prawn stock. Return to heat and stir until thick, add remaining stock and stir over medium heat until mixture begins to simmer. Remove from heat, add prawns, season to taste and serve warm garnished with tarragon.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Provençal rosé.

Featured in

Oct 2014

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