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Berry recipes

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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."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Pisco Sour


You'll need

240 ml pisco 3 tbsp raw caster sugar Juice of 6 limes 2 eggwhites To serve: angostura bitters

Method

  • 01
  • Chill 4 tumblers in the freezer. Thoroughly process pisco, sugar, lime juice and eggwhite in a blender with 6-8 ice cubes until smooth, frothy and white (1 minute). Pour into chilled glasses, add a few drops of bitters to taste and serve immediately.

The Pisco Sour is Peru's national drink. Pisco, made in Peru and Chile, is a grape brandy which is also used in many Peruvian dishes as well as drinks. The Pisco Sour packs a punch, although it is easy to drink and perfect for summer entertaining. Traditionally, it's shaken over ice, but it's also easy to throw everything into a blender and make a batch. Raw eggwhite gives the drink a creamy, frothy finish; it's important when using raw eggwhite to make sure the eggs are fresh, clean and uncracked.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2013

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