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."

Patricia’s Table
Modern Australian
Patricia’s Table
-36.457313,146.434434

Looking for some country charm and lunch with a view? You won't be disappointed with Patricia's Table at Brown Brothers' historic winery-cellar door. The menu is modern, the food is complex without being overworked and each dish is served with a matching wine. A splash of vermentino pairs neatly with a crisp, plump arancino with lightly pickled mushrooms, a fine goat's cheese bavarois and parmesan-rich tuiles. Riesling lifts a Chinese-inspired steamed duck bun, its juicy meat well wrapped in a chewy dough, with house-made plum sauce that balances sweet and sour. Such earthy appeal is contrasted by the freshness of a shredded poached chicken and cucumber salad with fried peanuts, which gets extra zing and gloss from a black-sesame-seed dressing. To finish, a refreshing moscato complements a raspberry and meringue fool with white chocolate crumble and peach sorbet.


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At a glance

  • Food:
  • One Star
  • Price:
  • 2 courses $77, 3 courses $89

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Douglas Elder

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