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Recipes with peaches

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Knives and Ink chef tattoos

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Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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Seabourn Encore luxury cruise ship

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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.

Barbecued turmeric snapper with sambal matah


Cooking whole fish on the barbecue is one of the great joys of summer. For this simple Indonesian-inspired version, most of the prep is in the spicy sambal. Serve with steamed rice and a crunchy bean sprout salad.

You'll need

Juice of 1 lemon 2 baby snapper, skin slashed (about 750gm each) 4 garlic cloves 30 gm fresh turmeric, coarsely chopped For drizzling: grapeseed oil   Sambal matah 1 tsp belacan (see note) 4 red or golden shallots, thinly sliced 4 kaffir lime leaves, thinly sliced 3 each red and green birdseye chillies, thinly sliced, or to taste 2 lemongrass stalks (white part only), thinly sliced 2 tbsp vegetable oil Juice of 2 limes

Method

  • 01
  • Heat barbecue to high heat. Pour lemon juice over fish, rubbing into cavities and incisions. Finely chop garlic and turmeric in a small food processor with 1 tsp sea salt, spread over fish and set aside.
  • 02
  • For sambal matah, enclose belacan in foil and roast on a barbecue or in a hot oven until pungent (2-3 minutes). Crumble into a bowl, add remaining ingredients, season to taste with salt and set aside.
  • 03
  • Wipe excess marinade from fish, drizzle with a little oil, then barbecue, turning occasionally, until cooked through (8-10 minutes). Serve hot with sambal matah.

Note Belacan is a shrimp paste available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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