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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.

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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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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."

Sautéed duck hearts and livers with vine leaves

"I live on a small vineyard and each autumn, when the wine is produced, my mind turns to the many uses for the by-product as foodstuffs," says Moyle. "The lees from pressing grapes dry out and make a great flavouring, which I'd whisk through the dressing for this dish. In its place, I'd recommend serving the dish with pickled grapes or a grape relish. Autumn is also when game-bird livers are at their best, after the animal has had a glut of fruit heading into winter." Start this recipe a day ahead if you're using fresh vine leaves.

You'll need

8 fresh or brined vine leaves 750 ml soft red wine, such as pinot noir 6 fresh bay leaves 2 William pears, peeled and cored Light olive oil spray 150 gm duck hearts 60 gm butter, coarsely chopped 50 ml almond oil 150 gm duck livers, cleaned, sinew and bitter green patches removed 80 ml (1/3 cup) red wine vinegar 2 spring onions, thinly sliced


  • 01
  • If using fresh vine leaves, stir 200ml water with 20gm salt in a saucepan over low heat to dissolve salt. Remove from heat, cool completely then pour over vine leaves in a non-reactive container, cover and refrigerate overnight to brine.
  • 02
  • Bring wine and bay leaves to the boil in a saucepan large enough to hold the pears. Add pears, weight with a plate to submerge completely, reduce heat to medium and simmer until pears are just tender when pierced with the tip of a small sharp knife (12-15 minutes). Set aside to cool in poaching liquid (2-3 hours), then drain, reserving poaching liquid, and halve.
  • 03
  • Meanwhile, preheat oven to 180C. Drain vine leaves, squeeze out excess brine, flatten and pat dry with paper towels. Place on a baking tray, spray with olive oil and bake until crisp (7-8 minutes).
  • 04
  • Clean duck hearts by removing the top of the heart where the fat and sinew are present, and refrigerate until required.
  • 05
  • Heat half the butter in a non-reactive frying pan over medium-high heat until foaming, add pears cut-side down and pan-roast until caramelised (8-10 minutes). Meanwhile, heat 1 tsp almond oil and remaining butter in a separate large pan until foaming, add duck hearts and sauté for 1 minute. Increase heat to high, add livers and cook, turning occasionally, until seared (30 seconds to 1 minute; if you don’t have a large pan, do this in batches or the livers will stew). Tip livers and hearts onto a tray to rest (2-3 minutes) and season with salt.
  • 06
  • Return pan to heat, deglaze with vinegar, then add 200ml poaching liquid, bring to the boil and reduce by half (2-3 minutes). Strain into a bowl, add remaining almond oil and spring onion, whisk together and adjust seasoning. Cut each pear half into 6 pieces, add to dressing with livers and hearts and toss to combine. Divide among serving plates, crush vine leaves over the top and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Elegant red such as a 2011 d’Meure Pinot Noir or a gamay.

Featured in

May 2015

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