Summer recipes from the new Feast cookbook

Celebrate Summer with the new cookbook from Feast magazine. With cocktails and canapés, burgers and barbecue fare, plus sweet and icy treats, this recipe collection makes the most of fresh, summer flavours. Enjoy a taste tester with three of our favourite picks.

Peruvian pork roll (pan con chicharron)

In Peru, chicharrón refers to succulent pork, which is braised and then fried in its own fat. It forms the basis of this popular snack, piled onto a roll with fried sweet potato and a spicy onion salsa. We’ve added a sauce made from Peru’s ubiquitous aji amarillo chilli, and have used pork belly roasted in the oven for ease.

Coffee ice-cream (kem cà phê)

This ice-cream masters the characteristic sweetness of syrupy iced coffees served in Vietnam.

Vietnamese coffee ice cream is spiced with cardamom and cinnamon, and sweetened with condensed milk. Source: SBS Food

Prawn, green mango and mixed herb salad

Teaming seafood, mango and fresh herbs with chargrilled chilli and palm sugar dressing, this dish brings together the best elements of South-East Asian salads.

Feast Celebrate Summer Cookbook is on sale now, RRP $14.95. Purchase a copy here.