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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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."

Herbed goat’s curd with crudités


Any crisp and crunchy vegetable works well dipped into this herbaceous dip. Try wedges of baby fennel, blanched baby beans or sugar snap peas.

You'll need

1½ cups (firmly packed) rocket ½ cup (firmly packed) each flat-leaf parsley and mint 1 spring onion, thinly sliced 400 gm goat’s curd 80 ml (1/3 cup) pouring cream 1 lemon, finely grated rind and juice only 2 bunches white or green asparagus, trimmed 1 bunch radishes, trimmed and halved lengthways 1 bunch Dutch carrots, scrubbed, large ones halved lengthways

Method

  • 01
  • Blanch rocket and herbs for 30 seconds, then refresh, drain and squeeze out all excess water. Combine in a food processor with spring onion and process until finely chopped. Add goat’s curd and cream, process until smooth, add lemon rind and juice, then season to taste and refrigerate until required. Makes about 500ml. Herbed goat’s curd will keep refrigerated in an airtight container for 1-2 days.
  • 02
  • Blanch asparagus until tender (1-2 minutes), refresh and drain well. Serve asparagus, radish, carrots and fennel with herbed goat’s curd.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2010

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