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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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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

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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."

Chinese roast duck with brown rice, peas and cucumber

Use a roast duck from a Chinese barbecue shop in this recipe, and add the juices from the duck to the rice mixture for even more flavour.

You'll need

250 gm brown rice 100 gm each sugarsnap peas and frozen peas 100 gm shiitake mushrooms, thinly sliced 60 ml (¼ cup) soy sauce 30 ml Chinkiang black vinegar (see note) Juice of 1 lemon, or to taste 1 tbsp finely grated ginger 1 garlic clove, finely chopped 50 ml peanut oil 1 tsp sesame oil 6 spring onions, thinly sliced diagonally 1 cup (loosely packed) pea tendrils 1 Chinese roast duck, flesh removed from the bone and thickly sliced To serve: toasted sesame seeds   Smashed cucumber and ginger 2 Lebanese cucumbers, halved lengthways, coarsely chopped 1 garlic clove 1 tbsp finely grated ginger Pinch of caster sugar 2 tbsp each soy sauce and rice wine vinegar


  • 01
  • For smashed cucumber and ginger, lightly bruise cucumber in a mortar and pestle, then transfer to a bowl. Pound garlic, ginger and sugar in mortar and pestle to a coarse paste, add to cucumber with soy sauce and vinegar, toss to combine and refrigerate until required.
  • 02
  • Cook rice in a saucepan of boiling salted water over high heat until just tender, adding all peas in the last minute of cooking (12-15 minutes). Drain, refresh under cold running water, drain well and transfer to a large bowl.
  • 03
  • Combine mushroom, soy, vinegar, lemon juice, ginger and garlic in a small bowl and stand to marinate (10 minutes). Add oil, stir to combine, then toss through rice mixture with spring onion and pea tendrils. Serve topped with duck and smashed cucumber and ginger.

Note Chinkiang black vinegar is available from Asian supermarkets; if it's unavailable, substitute rice wine vinegar.

At A Glance

  • Serves 4 people
Signature Collection

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Featured in

Feb 2012

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