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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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Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

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Berry recipes

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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."

Yoghurt baked in vine leaves with dill and parsley


This recipe is adapted from the yoghurt pie made by Stavros Abougelis at Stavros Tavern in Melbourne. It's the perfect start to a meal of mezedes.

You'll need

1 kg Greek-style yoghurt 120 gm white or yellow polenta ¼ cup (loosely packed) chives, finely chopped 1 cup (loosely packed) each dill, flat-leaf parsley and mint, coarsely chopped 1 spring onion, finely chopped Rind of 1 lemon, finely grated 16 preserved vine leaves (see note) For brushing and drizzling: extra-virgin olive oil To serve: olives, tomatoes and crusty bread,

Method

  • 01
  • Preheat oven to 170C. Combine yoghurt, polenta, herbs, spring onion and lemon rind in a bowl and season generously.
  • 02
  • Line a 21cm x 13cm oiled loaf tin with 12 vine leaves, then spoon in yoghurt mixture, cover with remaining vine leaves, fold edges over and brush with oil. Cover with foil, bake until set (1-1½ hours), cool slightly in pan, then turn out. Slice thickly and serve at room temperature, drizzled with oil, with olives, tomatoes and crusty bread.

Note Preserved vine leaves are available from select delicatessens. Remove the thick stems, then, if the leaves are heavily brined, rinse them under cold water and pat them dry with absorbent paper before using them.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Oct 2011

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