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."

Rumi
Middle Eastern
Rumi
-37.774825,144.971378

Brunswick dining used to mean cheap kebabs on Sydney Road; Lygon Street meant Carlton, where the currency was kosher cold cuts or prosciutto. In the new world order, Rumi is no new Lebanese kid on the old block but qualifies as "establishment": Joseph Abboud opened here eight years ago and some of his dishes immediately proved so popular they've scarcely changed since. Fried cauliflower with caramelised onion and currants remains a cruciferous revelation, and the new braised veal breast with vine leaves, or the apricot-filled maamoul shortbreads, are as tender as couplets by the restaurant's namesake poet, although Khalil Gibran, not Rumi, is responsible for the Arabic script laser-cut into decorative panels. The service team offers smart advice about dishes that combine well (all made to share) - the only trick is hearing them above the buzz. Beirut microbrewed beers are a drinks-list highlight.

 


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At a glance

  • Price:
  • E $6-$17

    M $19-$24

    D $6-$13

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Joseph Abboud

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