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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

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Knives and Ink chef tattoos

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

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AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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."

Sticky lamb ribs with chilli-vinegar


Finger-licking lamb ribs are irresistible, especially brushed with the sticky soy and chilli glaze we've made here. These ribs are perfect as a snack, but if you want to make a more substantial meal out of them, serve them with steamed jasmine rice and stir-fried Chinese greens.

You'll need

3 tsp white peppercorns 3 tsp cumin seeds 1 tsp dried chilli flakes 1 tbsp finely grated ginger 4 garlic cloves, coarsely chopped 1 tbsp vegetable oil 3 lamb rib racks (about 1.6kg) Thinly sliced spring onion, to serve   Chilli glaze 200 ml Chinkiang vinegar 100 gm honey 60 ml soy sauce 2 tsp Chiu Chow chilli oil (see note) 1 tbsp finely grated ginger 2 garlic cloves, finely chopped   Chilli vinegar 100 ml Chinkiang vinegar 50 ml soy sauce 1 tsp Chiu Chow chilli oil (see note) Pinch of caster sugar

Method

  • 01
  • Preheat oven to 140C. Dry-roast peppercorns and cumin seeds in a saucepan over medium heat until fragrant, adding chilli for the last 10 seconds (30 seconds). Tip into a mortar, add 2 tsp sea salt and pound with a pestle until crushed, then set half aside. Add ginger and garlic to remainder, pound to a coarse paste, stir in oil, then rub all over lamb racks and leave to marinate for 30 minutes. Place lamb in a roasting pan lined with baking paper and roast for 2 hours, then turn and roast until lamb is tender and starts to pull away from the bone (30-40 minutes). Remove from oven and cut into individual ribs.
  • 02
  • Meanwhile, for chilli glaze, simmer all ingredients in a saucepan over medium-high heat until mixture is reduced to a glaze consistency (15-20 minutes).
  • 03
  • Increase oven to 200C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (8-10 minutes).
  • 04
  • Meanwhile, for chilli vinegar, combine ingredients in a bowl and set aside.
  • 05
  • Scatter ribs with reserved spices and spring onion and serve hot with chilli vinegar.

At A Glance

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At A Glance

Additional Notes

Chiu Chow chilli oil is a roasted chilli and garlic oil available from Chinese supermarkets.

Drink Suggestion

Full-bodied shiraz.

Featured in

Aug 2016

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