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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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Berry recipes

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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."

Blue-eye 'en papillote' with ginger and coriander cress


You'll need

4 blue-eye trevalla fillets (about 250gm each) 8 cm piece ginger, peeled and julienned 2 spring onions, thinly sliced 12 shiitake mushrooms, bases trimmed 1/3 cup soy sauce 2 tbsp mirin 2 punnets coriander cress To serve: steamed rice

Method

  • 01
  • Place a blue-eye trevalla fillet in the middle of a 30cm x 40cm double layer of non-stick baking paper, scatter over a quarter of the ginger and spring onion, add 3 mushrooms and drizzle with 1 tbsp soy sauce and 2 tsp mirin. Join paper sides in the middle and fold together, pleating to enclose. Fold ends over several times, then staple to secure and place onto an oven tray. Repeat with remaining blue-eye trevalla.
  • 02
  • Cook parcels at 180C for 15-20 minutes, or until fish is just cooked through. Place paper parcels on plates, open and place some coriander cress on each. Serve immediately with steamed rice passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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