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."

60
Anchovy
Vietnamese
  • 338 Bridge Rd,
    Richmond,
    Melbourne, VIC
  • (03) 9428 3526,
    www.anchovy.net.au/
  • Lunch Fri noon-2.30pm

    Dinner Tue-Sat 5.30pm-10.30pm

Anchovy
-37.819138,145.002633

We're not in Richmond any more, Toto. Except that we are. In a bright, functional dining room, backed with low-key but informed service, chef Thi Le, an alumna of Andrew McConnell's kitchens, quietly explodes any preconceptions about what Vietnamese cuisine can look like in a contemporary context. A lettuce leaf and bundle of herbs cradles not the classic spring roll, but blood sausage and slivers of raw ginger, while cured ocean trout, pomelo and young coconut take rice-paper rolls from the ho-hum to the hey-ya. Shavings of cured egg yolk render a variety of grilled squashes savoury and complex, while the simple, elegant addition of lime leaves makes even the classic lemon soda truly memorable. A clafoutis of perfect peaches, hot in a heavy cast-iron pan and served with crème fraîche, keeps things confident right to the end. It's not foam and tricks that win the day here, but good taste and real skill.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $14-$24

    M $24-$36

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Thi Le

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