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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."

Lemongrass pork banh mi


You'll need

3 garlic cloves, coarsely chopped 2 small red chillies, thinly sliced 2 lemongrass stalks, white part only, thinly sliced 60 ml (¼ cup) fish sauce 40 gm grated light palm sugar 800 gm piece of skinless pork neck, cut lengthways into 6cm-thick pieces For drizzling: vegetable oil 8 fluffy white rolls, halved 200 gm good-quality pâté To serve: Vietnamese mint, coriander and baby cos leaves   Pickled carrot 100 ml rice vinegar 50 gm caster sugar 1 tbsp fish sauce ½ small red chilli, finely chopped 1 garlic clove, finely chopped 1 carrot, cut into julienne 1 red shallot, thinly sliced   Lime and chilli mayonnaise 2 egg yolks 1 garlic clove, finely chopped 1 small red chilli, finely chopped, or to taste 2 tbsp rice vinegar 350 ml olive oil Finely grated rind and juice of 2 limes, or to taste

Method

  • 01
  • Pound garlic, chilli and lemongrass to a coarse paste in a mortar and pestle, transfer to a large bowl, add fish sauce and sugar, and stir to dissolve sugar. Add pork, turn to coat, cover and refrigerate, turning in marinade occasionally, until well-flavoured (overnight).
  • 02
  • Meanwhile, for pickled carrot, stir vinegar, sugar, fish sauce, chilli and garlic in a saucepan over medium-high heat until sugar dissolves, then bring to the boil. Add carrot and shallot, transfer to a non-reactive container and refrigerate overnight.
  • 03
  • Meanwhile, for lime and chilli mayonnaise, process yolks, garlic, chilli and vinegar in a food processor to combine, then with motor running, gradually add oil in a thin steady stream until thick and incorporated. Stir in lime rind and juice, season to taste and refrigerate until required.
  • 04
  • Preheat a barbecue or char-grill pan to medium-high heat. Drain pork (reserve marinade), drizzle with a little oil and barbecue, turning occasionally and basting with marinade, until browned and just cooked through (20-25 minutes). Transfer to a tray and rest for 10 minutes, then thickly slice across the grain.
  • 05
  • To serve, spread roll bases with pâté, top with sliced pork, pickled carrot, herbs and lettuce. Spread roll tops with lime and chilli mayonnaise, sandwich and serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Perfumed pilsner-style lager.

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