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.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

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."

Tacconi with Ligurian olives, pine nuts and oregano


This simple sauce relies on great olives and extra-virgin olive oil. It's delicious hot, but we also love it at room temperature, especially when the weather is warm.

You'll need

400 gm dried tacconi (see note) 2 garlic cloves, coarsely chopped 120 gm Ligurian olives, pitted 2 tbsp roasted pine nuts 120 ml extra-virgin olive oil 2 tbsp each coarsely chopped oregano and flat-leaf parsley 1 tbsp red wine vinegar, or to taste To serve: finely grated pecorino

Method

  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes), drain and return to pan with 1-2 tbsp of the pasta water.
  • 02
  • Meanwhile, crush garlic and a pinch of salt well with a mortar and pestle. Add olives and pine nuts and pound to coarsely crush. Stir in remaining ingredients, season to taste, then toss in pasta. Serve with finely grated pecorino.

Note Tacconi is a short, flat, square pasta with two rippled edges; if pasta of a similar shape is unavailable, substitute another short, flat pasta.


At A Glance

  • Serves 4 - 6 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A juicy young barbera.

Featured in

Mar 2015

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