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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."

Coconut and lime cheesecake with brown sugar pineapple


You'll need

750 gm cream cheese, at room temperature 110 gm (½ cup) brown sugar 55 gm (¼ cup) raw caster sugar 3 eggs 200 ml coconut cream Finely grated rind and juice of 2 limes Scraped seeds of 1 vanilla bean   Coconut base 150 gm (1 cup) plain flour 60 gm shredded coconut 50 gm brown sugar 70 gm butter, melted   Candied coconut 100 gm fresh coconut flesh 40 gm raw caster sugar   Brown sugar pineapple 380 gm brown sugar 1 pineapple, thickly sliced into rounds, edges trimmed and core removed with pastry cutters, halved Juice of 2 limes

Method

  • 01
  • For coconut base, preheat oven to 180C. Combine flour, coconut, brown sugar, a pinch of salt and 40gm melted butter in a bowl, spread on an oven tray lined with baking paper and bake, stirring occasionally, until evenly golden (6-8 minutes), then set aside to cool. Process in a food processor with remaining butter to combine, then press into the base of a 23cm-diameter spring-form cake tin buttered and lined on the base with baking paper and bake until golden (8-10 minutes).
  • 02
  • Meanwhile, process cream cheese and sugars in a food processor until smooth, add eggs one at a time and process to combine. Add coconut cream, lime rind and juice and vanilla seeds, process to combine. Pour over coconut base, reduce oven to 160C and bake until light golden and set around edges with a slight wobble in the centre (25-30 minutes). Cool to room temperature then refrigerate until completely chilled (2-3 hours).
  • 03
  • Meanwhile, for candied coconut, remove brown skin from coconut flesh with a peeler (discard) and peel flesh into strips, then combine in a saucepan with sugar and shake pan occasionally over medium-high heat until liquid leaches from coconut (1-2 minutes). Reduce heat to low, shake pan occasionally until mixture is dry but not coloured (8-10 minutes), spread on a tray lined with baking paper and cool completely.
  • 04
  • Meanwhile, for brown sugar pineapple, spread half the sugar in the base of a large frying pan, add half the pineapple in a single layer and cook over medium-high heat, turning occasionally, until sugar melts and pineapple caramelises (3-4 minutes). Transfer pineapple to a tray, strain syrup into a bowl, wipe out pan and repeat with remaining sugar and pineapple. Add lime juice to syrup and refrigerate pineapple and syrup separately until chilled. Serve cheesecake topped with brown sugar pineapple, drizzled with syrup and scattered with candied coconut.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2012

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