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."

Olea, Adelaide

Our restaurant critics' picks of the latest and best eats around the country right now: Olea, Adelaide.

More than a few bob have been spent converting historic CBD building Electra House into a three-level bar, restaurant and event space, yet it's the clever, simple vegetable dishes and salads that are the stars of the show. At Olea, Spanish chef Alfonso Ales has been charged with designing a modern Greek menu with a few contemporary Mediterranean twists. His carte is led by a 10-hour braised lamb shoulder with tzatziki as the centrepiece of several dishes designed to share. The gemista, an entrée of peeled and poached tomatoes stuffed with seasoned rice, coated in kefalotyri cheese foam and seasoned with strong mint and dill, might be even more impressive still, while the clever salad built around wedges of char-grilled watermelon takes on an almost meaty textural chew, with haloumi, mint and baby cucumber.

Olea, level 1, Electra House, 131 King William St, Adelaide, SA, (08) 7123 4055

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