The summer issue

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."

Olive, rosemary and parmesan focaccette


When these rolls come out of the oven they'll seem quite hard, but they'll soften up after being brushed with olive oil while they're still warm. They can easily be made a day ahead and stored in an airtight container. The recipe is based on one from Richard Bertinet's book Dough.

You'll need

14 gm dried yeast (about 2 sachets) 535 gm strong bread flour 50 ml extra-virgin olive oil, plus extra for brushing 280 gm Kalamata olives, pitted ¼ cup (loosely packed) rosemary 50 gm parmesan, finely grated

Method

  • 01
  • Preheat oven to 250C. Combine yeast and 320ml lukewarm water in a bowl and stand in a warm place until foamy (5-10 minutes). Add flour, olive oil and a large pinch of salt and mix until combined, then turn out onto a lightly floured surface and knead to combine. Dough will be very soft.
  • 02
  • Heavily flour a work surface, then roll out dough to a 35cm x 45cm rectangle. Brush excess flour from dough, then scatter olives, rosemary and parmesan over and press gently into dough. With longest side facing you, roll dough away from you, forming a cylinder. Pinch edges to seal and dust with flour. (Dough will be very soft; use extra flour if necessary to help roll.) Cut widthways into 8 pieces, then seal one cut-side of each piece by pinching with your fingers. Transfer sealed side down to a lightly oiled oven tray, then press down on each piece to expose the olive filling, shaping into loose rounds. Cover with a flour-dusted tea towel and stand until doubled in size (30 minutes).
  • 03
  • Reduce oven to 220C and bake focaccette until golden and cooked through (20-25 minutes; having the oven at a higher initial temperature will give the bread a blast of high heat to begin with). Transfer to a wire rack, brush with a little olive oil and stand for at least 10 minutes before serving. Focaccette are best eaten within a day of making and can be served warm or at room temperature.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Crisp, refreshing pinot grigio.

Featured in

Jan 2010

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