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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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"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."

Little egg and anchovy tarts topped with celery salad


You'll need

  Tarts 24 prepared 7cm tart cases 1 egg 1 egg yolk 2/3 cup crème fraîche or pouring cream 12 anchovy fillets, halved widthways   Celery salad 3 inner stalks of celery, very finely chopped 2 tsp drained capers, rinsed 1 tbsp extra virgin olive oil 1 tsp finely grated lemon rind 2 tbsp torn flat-leaf parsley leaves or chervil

Method

  • 01
  • Place egg, yolk and crème fraîche in a small bowl, season to taste with sea salt and freshly ground black pepper and whisk to combine, then pour filling into tart shells. Top each with an anchovy half, then bake at 180C for 8-10 minutes or until just set. Cool.
  • 02
  • For celery salad, combine all ingredients in a small bowl, season to taste, then cover and refrigerate until needed. Just before serving, top tarts with small spoonfuls of salad.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

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