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Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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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."

Three Blue Ducks' charred pineapple with lemon and ginger granita, cashew praline and Thai basil


"This dish is really easy to prepare and serve later, and can easily be scaled up to serve 50 people if you like," says Robertson. "It tastes delicious and is perfect for hot days. It's a dish you have to prepare the day before - the granita needs to set overnight in the freezer before you can serve it."

You'll need

1 very ripe pineapple Handful of Thai basil   Lemon and ginger granita 250 gm caster sugar 100 gm ginger, peeled and coarsely grated 1 small red chilli, coarsely chopped 375 ml (1½ cups) lemon juice   Cashew praline 100 gm roasted cashew nuts 150 gm caster sugar

Method

  • 01
  • For lemon and ginger granita, stir sugar, ginger, chilli and 500ml water in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil, then remove from heat. Add lemon juice, cool to room temperature, then strain into an oversized container and freeze overnight – the large container means you can scratch the granita up tomorrow and it won’t spill everywhere, melt, and leave a sticky mess in your kitchen.
  • 02
  • For cashew praline, spread cashew nuts on a baking tray lined with baking paper. Cook sugar in a small saucepan over medium heat without stirring until melted, then bring to the boil and cook until dark caramel in colour (3-4 minutes). Pour caramel over nuts (be careful, this is very hot and can burn). Stand until cooled and hard, then break into pieces and crush with a mortar and pestle or the handle of a heavy knife. Store in an airtight container until required. This can be made a couple of days ahead.
  • 03
  • Heat a barbecue or a char-grill pan to high heat. Top and tail the pineapple, leaving the skin on, halve it lengthways and cut each half lengthways into 4 wedges, making 8 in total. Grill the pineapple cut-side down on each side until you get lovely char lines on the flesh (2-3 minutes each side).
  • 04
  • To serve, place the pineapple in serving bowls. Scrape the granita with a fork and place 2-3 tablespoonfuls on top of each serving of pineapple, sprinkle with the cashew praline and Thai basil, and you’re off.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Intense golden botrytis riesling.

Featured in

Mar 2016

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