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.

On the pass: Jordan Theodoros, Peel St

Peel St is one of the big success stories of Adelaide's new laneway scene, Jordan. What's its secret?
It wasn't intentional. What we always wanted to do from the beginning was to pursue something manageable, simple and really just a dynamic extension of what we cooked at home, which by chance is a lot of Middle Eastern and Asian dishes. I think it also comes down to generous portions, and the abundance of fresh herbs and the ingredients that we use.

What's your ideal Peel meal?
The master stock pork belly that's rolled in peanuts and served with prawns, pineapple and a nahm jim-style sauce. There's also a Manchego toastie with a quince aïoli and a great Greek dish with snapper, prawns and squid, or maybe I'd have some Vietnamese grilled beef with a chilli jam dressing, but then again there's the Sichuan lamb ribs with smoky eggplant. Oh, and dessert: the raspberry meringue with pomegranate and strawberry salad, pistachios and Turkish delight ice-cream.

What are some of your other favourite local laneway venues?
There's quite a few places parallel to Rundle Street, behind the trendy areas of Adelaide, that I like to visit. I often find myself in the East End, at Hey Jupiter for sandwiches or Parwana, which is a great Afghan restaurant I love. When I'm free for lunch, I often go to a great little spot in Ebenezer Place called Nano Café.

Peel St, 9 Peel St, Adelaide, SA, (08) 8231 8887.

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