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."

Sarti
Italian
Sarti
-37.814013,144.967552

Sarti hit a flat spot after chef Riccardo Momesso decamped to Valentino, but it's definitely found its mojo again. The laneway darling is gleaming after a makeover and the deck is now enclosed, creating a sultry function space. Sarti works for romance, catch-ups and deal-making, with its smooth bar, cosy nooks and intuitive floor staff. Chef Paolo Masciopinto plies classical flavours and contemporary techniques to deliver compelling dishes. Deep-black squid-ink spaghetti is topped with crab and a salty scattering of roe, the salumi board is unstinting in quality and interest, and the grill turns out magnificent steaks and shellfish. Pasta dishes, such as duck rotolo with mushrooms, are creative and comforting. Trickier offerings - a vitello tonnato with veal girello and foamed tuna mayonnaise, say - also generally pay off, but the real reward is to be ensconced in a restaurant so animated and optimistic.

 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $6-$19

    M $27-$38

    D $12-$18

  • Feature:
  • Licensed
    Bar
    Outdoor dining
  • Cards:
  • American Express
    Diners Club
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Paolo Masciopinto

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