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.

Estelle Bistro
Modern Australian
  • 243 High St,
    Northcote,
    Melbourne, VIC
  • (03) 9489 4609,
    www.estellebistro.com/
  • Lunch Fri-Sat noon-3pm, Sun noon-4pm

    Dinner Tue-Sun 6pm-10pm

Estelle Bistro
--37.773256,144.998007

What was going to become of Estelle when Scott Pickett opened his ambitious, dégustation-only restaurant ESP next door? It turns out that Estelle got the memo to relax. The clubby, dark-timbered space still offers the value of the five-course chef's menu, but diners can also grab a bar seat and work through the excellent snacks list, from fried salt-and-vinegar kale (a revelation) to a smoosh of spicy 'nduja and quail egg yolk on toast. Steak tartare gets playful with barbecue sauce and veal tendon crackers, and a rich squid-ink aïoli with cured salmon is scythed through by a citrusy salad. While ESP busts Pickett's more out-there moves, Estelle still offers his classic-with-a-twist signatures, such as a wickedly caramelised pineapple tarte Tatin with the warm hum of ginger. Add a gang of waiters dedicated to the modern ideal of service, and a wine list set to thrill - Estelle might now be a "bistro" but it's certainly not B-list.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $18-$24

    M $25-$36

    D $17-$18

    3 courses $60, 5 courses $90

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Scott Pickett & Ryan Spurrell

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