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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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Knives and Ink chef tattoos

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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

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie 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.

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."

Crisp duck confit


Begin this recipe one or two days ahead to cure the duck.

You'll need

4 duck Marylands (250-300gm each) 120 gm fine salt, preferably Himalayan pink salt 2 tbsp orange juice 1 tsp finely grated orange rind 1 tbsp juniper berries 5 fresh thyme sprigs 2 garlic cloves 2 fresh or dried bay leaves 800 gm duck or goose fat, melted

Method

  • 01
  • Place the duck legs in a non-reactive dish to fit in a single layer. Combine salt, orange juice and rind, juniper berries and thyme in a bowl, then toss with the duck until evenly coated. Cover with plastic wrap and refrigerate to cure (at least 12 hours or for best results 24 hours).
  • 02
  • Preheat oven to 100C. Wipe the salt from the duck, rinse duck and pat dry with paper towels. Place duck legs in a single layer in a casserole dish along with garlic and bay leaves, then pour in the fat until duck legs are completely submerged. Cook duck in oven until very tender and just beginning to fall off the bone (3¼ - 3 ¾ hours), then leave in fat and cool completely to room temperature. (Duck confit can be done ahead and will keep refrigerated if completely submerged in fat for a month.)
  • 03
  • Preheat oven to 220C. Remove duck, garlic and herbs from fat, scrape excess fat from duck, being careful not to break the skin. Place in a large ovenproof frying pan along with garlic and herbs, and roast until golden and crisp (20-25 minutes). Serve with your choice of side dish.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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