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Recipes with peaches

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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 octopus, corn, mint and farro


"There's so much incredible seafood around here, and it suits the hotter climate up north, especially when it's cooked on the barbie," says Robertson. "We love adding a grain to the mix, too - farro is one of the best."

You'll need

150 gm farro (see note) 2 tbsp olive oil Finely grated rind and juice of 1½ lemons 1 pink grapefruit or 2 blood oranges, segmented, juice squeezed from centre 3 corn cobs, husks peeled, silks removed 600 gm leaned baby octopus (about 10), halved 1 small garlic clove, finely grated 1 tbsp grapeseed oil 2 spring onions, thinly sliced 2 long red chillies, seeded and thinly sliced 1½ cups mint

Method

  • 01
  • Cook the farro in a saucepan of boiling salted water over medium-high heat until tender (30-40 minutes). Drain and transfer to a bowl to cool for 5 minutes. Add olive oil, lemon rind, lemon juice and grapefruit juice, season to taste and stir to combine.
  • 02
  • Meanwhile, heat a barbecue or a char-grill pan to high heat. Grill corn, turning occasionally, until charred and tender (15-20 minutes). Cut kernels from the cob and add to farro mixture.
  • 03
  • Season octopus with garlic, salt and pepper,toss with grapeseed oil, and grill until lightly charred and tender (2-3 minutes). Transfer to a bowl and rest for 5 minutes. Add to farro mixture along with spring onion, chilli and mint. Toss lightly to combine, season to taste and serve.

Note Farro is available from select delicatessens.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A full-bodied Italian white such as fiano.

Featured in

Mar 2016

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