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.

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.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

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."

Fennel, cheese and chilli biscuits


These savoury biscuits hit all the right notes with an apéritif or in place of dessert. The dough can be made a day beforehand and baked just before guests arrive.

You'll need

1 tsp fennel seeds 100 gm (⅔ cup) plain flour 100 gm butter, coarsely chopped 50 gm vintage cheddar, finely grated 70 gm pecorino, finely grated 2 tsp thyme, plus 1 tsp extra, for scattering 1 tsp chilli flakes 1 egg yolk

Method

  • 01
  • Dry-roast fennel seeds in a small frying pan over medium heat until fragrant (30 seconds; see notes). Transfer to a mortar and pestle and coarsely crush. Combine flour, butter, cheddar, 50gm pecorino, thyme, chilli, fennel seeds, ½ tsp freshly ground black pepper and ½ tsp salt in a food processor and pulse to combine. Mix egg yolk with 1 tbsp cold water in a small bowl. Add to food processor and pulse to combine. Turn out onto a lightly floured bench and bring together. Roll dough between 2 sheets of baking paper to a 4mm-thick rectangle. Refrigerate for 1 hour to rest.
  • 02
  • Preheat oven to 180C and line a large oven tray with baking paper. Cut dough into 16 even 3.5cm x 6cm rectangles (trim edges if desired) and transfer to tray, scatter with remaining thyme and pecorino, and season with freshly ground black pepper. Bake, turning halfway through cooking, until biscuits are golden (16-18 minutes). Cool on tray, then transfer to a rack to cool completely. These are best eaten the day they’re made.

At A Glance

  • Serves 16 people
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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 16 people

Additional Notes

To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they're fragrant. The cooking time varies depending on the spices used.

Featured in

May 2016

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