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

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.

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."

Almond-milk chia with berries and watermelon in eucalyptus-hibiscus syrup


"Eucalyptus isn't just for koalas; it gives a pleasing menthol hit to this hibiscus syrup that pairs beautifully with fresh red fruit and berries, both of which are in their prime in early February," says Quade. "Try to get your hands on the best-quality organic almond milk you can find - your lactose intolerant friends will be forever grateful."

You'll need

360 ml almond milk 60 gm maple syrup 45 gm white chia seeds To serve: coriander cress (see note) 1 lime, segmented, cut into 1cm dice To serve: puffed millet (optional; see note)   Berries and watermelon in eucalyptus and hibiscus syrup 220 gm (1 cup) caster sugar 6 gm citrus pectin 40 gm dried hibiscus flowers (see note) 10 gm young eucalyptus leaves (see note) 200 gm strawberries, hulled and halved or quartered 125 gm raspberries (about 1 punnet) 150 gm cherries (optional), halved and pitted 150 gm watermelon balls

Method

  • 01
  • For berries and watermelon in eucalyptus and hibiscus syrup, bring sugar, pectin and 250ml water to the boil in a saucepan over high heat, stirring to dissolve sugar. Add hibiscus flowers and eucalyptus leaves, remove from heat and stand to infuse (15 minutes). Add berries and cherries, refrigerate to chill, then just before serving add watermelon.
  • 02
  • For almond-milk chia, combine almond milk, maple syrup and chia seeds in a bowl, stir well to combine, then stand, stirring every couple of minutes, until thickened (15-20 minutes; the chia seeds will absorb the liquid). Serve topped with fruit and syrup, and scattered with coriander cress, lime and puffed millet.

Note Coriander cress is available from select greengrocers. If it's unavailable, substitute small coriander leaves. Dried hibiscus flowers are available from select health-food shops and online from specialist food stores. Eucalyptus leaves are available from florists; ask for unsprayed leaves.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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