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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

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"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."

Ginger beer with lime


You'll need

¼ tsp dried yeast 3 tsp ground ginger 3 tsp caster sugar To serve: lime wedges and mint   Lemon and ginger syrup 440 gm (2 cups) caster sugar 40 gm (8cm piece) ginger 60 ml (¼ cup) lemon juice

Method

  • 01
  • Combine yeast, ½ tsp ground ginger, ½ tsp sugar and 125ml room-temperature water in a jar, cover with muslin and secure with kitchen string. Each day for 5 days, add ½ tsp sugar and ½ tsp ground ginger and stir to combine. The mixture will start to foam a little after day 1 and then expand day by day.
  • 02
  • For lemon and ginger syrup, on day 5, stir sugar and 3 litres water in a large saucepan over medium heat to dissolve sugar, bring to the simmer and set aside to cool. Meanwhile, finely grate ginger into a small sieve and press to extract juice. Add juice to syrup with lemon juice and stir to combine.
  • 03
  • Strain ground ginger mixture through a muslin-lined sieve into lemon and ginger syrup (discard solids) and stir to combine.
  • 04
  • Pour into sterile plastic screw-top bottles (see note), leaving a 5cm gap. Seal with lid and store in a cool place until fermented (4 days). Refrigerate until required, then serve over ice with lime wedges and mint.

Note To sterilise plastic bottles, rinse thoroughly with plenty of boiling water.


Making your own ginger beer is simple; you just need to be careful when you're bottling it. Use thick plastic screw-top bottles (not glass) and leave plenty of room for expansion to avoid nasty explosions. This version is non-alcoholic, but you can always add a splash of aromatic dark rum for a refreshing Dark and Stormy. You'll need to begin this recipe nine days ahead, then, after the ginger beer has fermented, drink it within two weeks.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2012

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