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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

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."

Balsamic pork ribs with barbecue sauce


You'll need

2 racks pork baby back ribs, divided in half For drizzling: canola oil or grapeseed oil 1 tbsp sea salt flakes 4 each flat-leaf parsley and thyme sprigs 4 garlic cloves   Barbecue sauce 260 ml balsamic vinegar 240 ml tomato sauce 190 ml beer 85 gm (¼ cup) honey 55 gm (¼ cup, firmly packed) brown sugar 40 gm seeded mustard ½ Spanish onion, finely chopped 2 garlic cloves, finely chopped 2 tsp molasses 2 tsp Worcestershire sauce 1 tsp Tabasco

Method

  • 01
  • Preheat oven to 180C. Place four 60cm lengths of foil shiny-side up on a work surface. Place a rib rack on each, drizzle with a little oil and rub into the ribs. Scatter each with 1 tsp salt and one-quarter of the herbs and garlic, wrap tightly to enclose, place on an oven tray and roast for 30 minutes. Reduce oven to 120C and roast until meat is fork-tender (1-1½ hours). Open foil and stand for 15 minutes.
  • 02
  • Meanwhile, for barbecue sauce, combine ingredients and 250ml water in a large saucepan over medium-high heat, then bring to the simmer. Reduce heat to low and stir occasionally until thick and well-flavoured (1½-2 hours).
  • 03
  • To serve, brush ribs with barbecue sauce, thickly slice and serve warm with remaining sauce. Barbecue sauce will keep refrigerated for a month.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A rich style of grenache or a spicy shiraz.

Featured in

Nov 2011

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