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.

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.

Crêpes Suzette


This dish is a classic, and for good reason - the sheer theatre of flaming the dish is a winner, but so too is the tang of citrus.

You'll need

175 gm plain flour 50 gm caster sugar Finely grated rind of 1 orange 500 ml (2 cups) milk 3 eggs 80 gm melted butter, plus extra for brushing 50 ml Cointreau or Grand Marnier, plus 60ml extra, to flamber 1 ruby grapefruit, peeled and segmented 2 oranges, peeled and sliced into rounds 2 blood oranges, peeled and sliced into rounds   Suzette butter 110 gm (½ cup) caster sugar Finely grated rind and juice of ½ orange and ½ lemon 150 gm softened butter 40 ml Cointreau or Grand Marnier 40 ml Cognac or brandy

Method

  • 01
  • Combine flour, sugar, orange rind and a pinch of salt in a bowl and make a well in the centre. Whisk milk, eggs and butter in a separate bowl, then gradually add to flour mixture, whisking until very smooth. Whisk in liqueur, then transfer batter to a jug, cover with plastic wrap and set aside at room temperature for 1 hour to rest.
  • 02
  • Heat a 21cm crêpe pan over medium-high heat, brush with melted butter, then pour in 60ml crêpe batter, swirling pan quickly to spread evenly over base. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn to cook other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat with remaining batter, stacking crêpes as you go.
  • 03
  • For Suzette butter, combine, sugar, rinds and juices in a bowl, stir to dissolve sugar, then beat in butter, stir in liqueur and Cognac, and set aside.
  • 04
  • Melt a little Suzette butter in crêpe pan, add a crêpe and cook, turning once, to coat (10-15 seconds), fold into quarters and transfer to a flameproof dish. Repeat with remaining crêpes, adding a little Suzette butter each time. Add remaining Suzette butter to crêpe pan, bring to a simmer and cook to a syrup consistency, then pour a little more over crêpes and the remainder in a jug to serve alongside. Return pan to heat until warm, add extra Cointreau, carefully ignite with a long match, tilting pan away from you (be careful, alcohol will burst into flames), then pour flaming liqueur over crêpes. Serve warm with citrus segments and slices and Suzette syrup.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2015

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