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."

Dainty Sichuan branches out in Melbourne

Dainty Sichuan has come a long way since it first opened in 2003 as a tiny eight-table affair on then-unfashionable Smith Street in Collingwood. Back then, chef Tina Li would lug her trolley to and from the Queen Victoria Markets on the tram; she and husband, Ye Shao, had no cash reserves and an uphill battle converting the palates of Melbourne to the challenging fire and gutsy flavours of real Sichuan food.

Fast-forward 12 years and not only is the pair about to open their latest Dainty Sichuan restaurant - on Lonsdale Street in the CBD - they're also planning a Chadstone version of their Dainty Sichuan Noodle Express, which débuted to accolades at the launch of the upmarket Emporium food court. And then there's Tina's Noodle Kitchen, the student-friendly shops focusing on the rice-noodle soups so popular in China's south-west. Currently in the city and Box Hill, another two are being fitted out at Highpoint Shopping Centre and High Street, Preston.

"Yes, it's very busy for us," says Shao, a former Chinese traditional medical practitioner turned full-time restaurateur.

Set to open at the end of July, the new Dainty Sichuan is a 250-seat affair in the former home of Dragon Boat Palace. Shao says it will take the format of their popular Box Hill restaurant, with individual hot pots instead of the central cauldron, which is now seen as old-fashioned by China's young urban élite.

The rags-to-riches Dainty story hasn't been without its bumps in the road. Li and Shao closed their smartly fitted-out city Dainty Sichuan at the revamped 206 Bourke Street centre last year due to "high rent and other difficulties on the site". Initially a joint venture with the group behind the HuTong restaurants, it has now been reinvented as Lost Heaven, also a Sichuanese restaurant.

Dainty Sichuan opens at 149 Lonsdale Street, Melbourne, at the end of July.


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