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."

Supermaxi
Italian
  • 305 St Georges Rd,
    Fitzroy North, VIC
  • (03) 9482 2828,
    www.supermaxi.com.au
  • Dinner Tue-Sun 5.30pm-10.30pm

Supermaxi
-37.780633,144.985995

Mangia! Mangia! Busy Italian-accented waiters bark orders at the kitchen and shuttle takeaway pizze across the terrazzo floor, dodging tables of le famiglie tucking into polpette di melanzane and porcini arancini. Others sip prosecco at the bar and the place is pumping. But it's not just about Rita Macali's artisan pizze - affordable vino and hearty home-style cooking underscore the appeal. Sublime rabbit ragù or robust Pugliese tomato sugo, whipped ricotta and grated Parmigiano di bufala add gusto to house-made cavatelli pasta. Pillowy, hand-shaped dough layered in pine mushrooms, pancetta, basil and chilli has the right flex and char, out-ranking the Margherita, this time. Soave-braised lamb, veal costoletta and sweet Berkshire porchetta sate the bigger appetites. Dolce? Torrone semifreddo. It's addictive. While service may fray, and not all dishes are equal, this lively family friendly trattoria remains a much-loved local.

 


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At a glance

  • Price:
  • E $11-$22

    M $23-$37

    D $14

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Rita Macali

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