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."

Zucchini-flower pasta freddo with buffalo mozzarella


Pasta salad is polarising, even here at GT, but this super-light version makes the most of summer zucchini and zucchini flowers, with the lactic goodness of buffalo mozzarella thrown in for good measure.

You'll need

300 gm dried rotelle (wheel-shaped pasta) 1½ tbsp lemon juice 1 tbsp balsamic vinegar ¼ small Spanish onion, finely diced 2 garlic cloves, finely chopped 80 ml (1/3 cup) extra-virgin olive oil 2 zucchini, thinly sliced into rounds 8 zucchini flowers, stamens removed, stems thinly sliced into rounds, flowers coarsely torn 1 buffalo mozzarella (about 250gm), coarsely torn ¼ cup each torn mint, basil and flat-leaf parsley, plus extra leaves to serve To serve: finely grated parmesan

Method

  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain and rinse under cold running water (to prevent pasta sticking together), then transfer to a large bowl.
  • 02
  • Combine lemon juice, vinegar, onion and garlic in a small bowl and stand until onion softens (2-3 minutes). Add oil, then toss pasta to coat and season to taste. Add zucchini, zucchini flowers, mozzarella and herbs, toss to combine and serve scattered with extra herbs and grated parmesan.

At A Glance

  • Serves 4 - 6 people
GT
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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

Tangy white greco.

Featured in

Mar 2015

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