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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

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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.

AA Gill's final column for Gourmet Traveller

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

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."

Martin Boetz: Grilled rainbow trout fillets with curry paste, young coconut and lime leaves


You'll need

175 gm (200ml) coconut oil 75 gm (1/3 cup) red curry paste (see recipe for red curry of beef) 20 (25gm) pea eggplant 2 young coconuts, flesh scooped out and thinly sliced 55 gm shaved light palm sugar, or to taste 100 ml fish sauce, or to taste 4 pieces of banana leaf, 15cm x 30cm each 2 rainbow trout, filleted and pinboned 20 Thai basil leaves, plus extra to serve 200 ml coconut cream 4 kaffir lime leaves, cut into julienne, plus extra to serve To serve: long red chilli, cut into julienne, and fried shallots

Method

  • 01
  • Heat oil in a saucepan over medium heat. Add curry paste and stir until oil separates from the paste. Add pea eggplant and half the coconut and cook for 5 minutes, then add sugar and fish sauce and season well to taste – it should be hot, salty and sweet. Cool paste mixture for 5 minutes in a bowl.
  • 02
  • Meanwhile, place half the banana leaf pieces on a work surface and wipe clean with a damp cloth. Lay the leaves half overlapping on a board with the natural lines running in the same direction. Lay one trout fillet on top, skin-side down. Spread half the paste evenly over fillet, pressing pea eggplant into fillet, scatter over half the Thai basil, and spoon over a quarter of the coconut cream and a quarter of the remaining coconut flesh. Sprinkle over half the kaffir lime leaf and place another fillet on top, flesh-side down. Fold banana leaf over the fish, fold in sides and fold to enclose, creating a parcel effect, then secure with a skewer. Repeat to make a second parcel.
  • 03
  • Meanwhile, preheat oven to 180C. Heat a char-grill over medium-high heat. Grill parcels for 2 minutes, then turn and grill for another 2 minutes. Transfer to an oven tray and roast until fish is cooked through (8-10 minutes).
  • 04
  • To serve, open banana leaf parcel and place on a plate. Scatter over remaining young coconut flesh, basil, kaffir lime, chilli and fried shallot and drizzle with remaining coconut cream.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2008 Vinea Marson Rosé from Heathcote, Victoria.

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