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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

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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

Seabourn Encore luxury cruise ship

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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."

Brussels sprout salad with bacon, apple and buttermilk dressing


You'll need

2 tsp olive oil 4 bacon rashers (about 280gm), rind removed 12 large Brussels sprouts 3 golden shallots, thinly sliced 2 Granny Smith apples, cut into matchsticks Juice of 1 lemon 60 ml (¼ cup) mayonnaise 60 ml (¼ cup) buttermilk ½ bunch chives, finely chopped, to serve To serve: shaved parmesan

Method

  • 01
  • Heat oil in a large frying pan over medium-high heat, add bacon and fry, turning occasionally, until golden and crisp (6-8 minutes).
  • 02
  • Shave Brussels sprouts with a mandolin into a bowl. Add a good pinch of salt, shallots, apples and half the lemon juice. Toss to combine and set aside.
  • 03
  • Whisk together mayonnaise, buttermilk and remaining lemon juice, drizzle over salad, toss well and transfer salad to a plate.
  • 04
  • Chop bacon and scatter over salad along with chives and parmesan. Season to taste and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2014

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