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.

Pea, zucchini and mint fritters with eggs and feta sauce


We love poached eggs, but they can be high maintenance if you're feeding more than a couple of people. This is where soft-boiled eggs come into the picture - cooking a dozen or more is a no-fuss proposition, and if you can't be bothered peeling them en masse, just break them in half and scoop them from their shells with a spoon instead.

You'll need

500 gm frozen peas 1 zucchini, coarsely grated, plus 1 extra, thinly sliced crossways on a mandolin 15 eggs, at room temperature 175 gm thick plain yoghurt 2 tbsp milk 100 gm finely grated Greek feta ½ cup coarsely chopped mint, plus ½ cup extra leaves, to serve 2 spring onions, thinly sliced 120 gm self-raising flour ¾ tsp baking powder 2 tbsp lemon juice, plus extra wedges, to serve Olive oil, for shallow-frying 2 tbsp extra-virgin olive oil ¾ cup (loosely packed) pea tendrils 6 zucchini flowers, trimmed and halved lengthways   Feta sauce 200 gm Greek feta, coarsely crumbled 80 ml (1/3 cup) milk 60 ml (1/2 cup) extra-virgin olive oil Juice of 1 lemon ½ garlic clove, finely chopped

Method

  • 01
  • For feta sauce, process ingredients in a small food processor until smooth. Season to taste and refrigerate until required.
  • 02
  • Blanch peas in a saucepan of boiling salted water until tender and bright green (2-3 minutes; see cook’s notes p184). Drain, reserve 100gm peas to serve, pulse remainder in a food processor to a rough purée (leave some whole for extra texture). Transfer to a bowl and stir in grated zucchini, 3 of the eggs, yoghurt, milk, feta, mint and spring onion. Stir in flour and baking powder, add half the lemon juice and season to taste.
  • 03
  • Preheat oven to 120C. Heat about 1cm olive oil in a deep frying pan over medium-high heat. Add ½-cupfuls of batter and shallow-fry, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and place in a single layer on a baking tray in oven to keep warm.
  • 04
  • Meanwhile, cook remaining 12 eggs in a large saucepan of boiling water until cooked to your liking (7 minutes for soft yolks). Drain, then, when cool enough to handle, peel.
  • 05
  • Combine extra-virgin olive oil, pea tendrils, extra mint, sliced zucchini, zucchini flowers, reserved peas and remaining lemon juice in a bowl. Season to taste and toss to combine. Serve pea, zucchini and mint fritters with eggs and feta sauce, and scatter with pea tendril salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Crisp, green apple-like sparkling chenin blanc.

Featured in

Mar 2016

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