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Recipes with peaches

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

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Seabourn Encore luxury cruise ship

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Berry recipes

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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

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."

Marinated fried zucchini


"This technique of frying an ingredient, then marinating it in vinegar has southern Spanish origins," says Rogers. "In Italy, this method is used mostly for zucchini, though we have eaten eggplant prepared in the same way. This is a wonderfully refreshing way to serve zucchini. There are many recipes. We've noticed that in the south of Italy the zucchini are sliced quite thickly and left to dry out in the sun before being fried and added to the marinade, which can be cooked or fresh. Mint is the herb nearly always used, and garlic - either raw or lightly fried - is essential to bring out the flavour of the zucchini."

You'll need

500 gm zucchini, cut diagonally into 2.5cm-thick lengths 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve 2 garlic cloves, 1 cut into 4 slices; 1 finely chopped 1 dried red chilli, crushed 2 tbsp thinly sliced mint 2 tbsp red wine vinegar

Method

  • 01
  • Line an oven tray with paper towels. Place zucchini on tray and stand to drain (30 minutes; see note). Pat dry with paper towel.
  • 02
  • Place oil and garlic slices in a large frying pan over medium heat and gently fry until golden brown (1 minute). Remove garlic with a slotted spoon and discard. Increase heat to medium-high. Add zucchini in batches and fry until browned on both sides (2-3 minutes each side). Remove with a slotted spoon, drain on paper towels, then place on a serving plate. Scatter with finely chopped garlic, chilli and mint, season to taste, drizzle with vinegar and serve at room temperature. If serving the next day, cover the plate with plastic wrap and store in a cool place, but not the refrigerator.

Note The longer you leave the zucchini to dry, the better this dish will be.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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