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.

Vietnamese-style slaw with pickled carrot


We could eat this slaw by the large bowlful, but it's also excellent served alongside barbecued lemongrass chicken or beef. Pickled carrot is a great fridge staple, too, so make a double batch (or even a triple) - it's best made a day ahead, and will keep for several weeks. Start this recipe a day ahead to pickle the carrots.

You'll need

1 garlic clove 1 birdseye chilli, coarsely chopped, or to taste 2 tbsp lime juice, plus wedges to serve 250 gm Chinese cabbage, thinly sliced ½ cup each (loosely packed) Vietnamese mint, coriander and holy basil (see note) 2 red or golden shallots, thinly sliced To serve: fried shallots (optional)   Pickled carrot 140 ml rice vinegar 50 ml fish sauce 2 tbsp caster sugar ½ birdseye chilli, thinly sliced 1 carrot, sliced into thin ribbons on a mandolin

Method

  • 01
  • For pickled carrot, bring ingredients, except carrot, and 50ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Add carrot, remove from heat, cool to room temperature, then transfer to a sterile container and refrigerate overnight.
  • 02
  • Pound garlic and chilli to a paste with a mortar and pestle. Add lime juice and 60ml pickling liquid from the carrots, stir to combine, then set aside.
  • 03
  • Drain pickled carrots and toss in a large serving bowl with cabbage, herbs and sliced shallots. Drizzle with dressing to taste, toss lightly and serve scattered with fried shallots.

Note Holy basil, also called tulasi, is available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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