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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

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."

Corn and avocado soup with goat’s feta


You'll need

1 tbsp olive oil 1 white onion, finely chopped 1 litre (4 cups) chicken stock 4 corn cobs, kernels removed 80 gm white quinoa, rinsed 1 ripe but firm avocado, diced 200 gm soft goat’s feta, coarsely crumbled Torn coriander, ground chilli and lime cheeks, to serve

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add onion and cook until translucent and tender (3-5 minutes). Add chicken stock and bring to the simmer, then add corn and quinoa and simmer until tender (8-12 minutes). Season to taste, ladle into bowls and top with avocado and feta, scatter with coriander and chilli and serve with lime cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2016

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