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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

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Berry recipes

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Seabourn Encore luxury cruise ship

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Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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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."

Smoked potatoes


You'll need

1.2 kg baby Nicola or cream delight potatoes 3 thyme sprigs 1 garlic clove, bruised 1 fresh bay leaf 100 gm hay (see note) To serve: melted butter

Method

  • 01
  • Combine potatoes, thyme, garlic and bay leaf in a saucepan with enough salted cold water to cover generously, bring to the boil, reduce heat to low-medium and simmer until just tender when pierced with a skewer (25-30 minutes). Drain and set aside.
  • 02
  • Spread hay in the base of a foil-lined casserole or large saucepan (smoking may stain the casserole) and place a round wire rack on top of the hay. Spread potatoes on rack, cover with a lid and place casserole over high heat until hay starts to smoke (3-4 minutes). Reduce heat to low and smoke until potatoes are tender and well flavoured (30 minutes). Serve hot, drizzled with melted butter and seasoned to taste.

Note Hay is available from large pet stores.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2013

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