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We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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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."

Frank Camorra: Tarta de queso (Cheesecake)


You'll need

For greasing: butter For dusting: plain flour 500 ml (2 cups) pouring cream 155 gm caster sugar 300 gm cream cheese, softened 5 eggs 180 gm goat’s curd 125 gm (½ cup) thick plain yoghurt 2 lemons, finely grated rind only 1 lemon, juice only 40 ml brandy 2 tbsp pure icing sugar

Method

  • 01
  • Preheat oven to 180C. Lightly butter a 25cm springform tin, then dust with flour, shaking out excess. Process all remaining ingredients except icing sugar in a food processor until smooth (1-2 minutes). Pour into prepared tin and bake until just set (25-30 minutes). Carefully remove cheesecake from the oven, sprinkle icing sugar over the top and bake until set (8-10 minutes). Remove from oven and brown top with a blowtorch until very dark (1-2 minutes). Alternatively, brown cheesecake under a very hot grill. Cool to room temperature before serving.
NoteThis recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue of Australian Gourmet Traveller. In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

"I don't have much of a sweet tooth so it took a friend of mine I just happened to bump into in San Sebastián one night to put me on to the local cheesecake. It is cooked in a hot oven, so the outside has a well-developed caramelised skin that goes from golden to brown to black - don't be alarmed as it's all part of the act. It is so lovely that when I finished testing this version I ended up eating nearly half of it. And yes, Spanish chefs do use Philadelphia cream cheese."

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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