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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.

Black Star Pastry to open in Carlton, Melbourne

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Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

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

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

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."

Potato salad with green mayonnaise


This is a perfect spring salad to serve alongside almost any meat- roast lamb, beef or chicken, for instance - or pan-fried fish. Finishing the potatoes with white wine and stock adds extra layers of flavour, while a herbaceous mayonnaise keeps things fresh and interesting. Add the lemon juice to the mayonnaise just before serving to maintain its bright green colour.

You'll need

1.2 kg small potatoes, such as baby Desiree, kipfler or Dutch cream, scrubbed 100 ml dry white wine 50 ml chicken stock (optional) 2 golden shallots, finely chopped 1 garlic clove, finely chopped 1 cup (loosely packed) watercress sprigs To serve: beetroot cress (optional)   Green mayonnaise 2 egg yolks 1½ tbsp white wine vinegar 2 tsp Dijon mustard 180 ml olive oil ¼ cup each coarsely chopped flat-leaf parsley, mint and tarragon, plus extra to serve Finely grated rind and juice of 1 lemon, or to taste

Method

  • 01
  • Boil potatoes in a large saucepan of salted water until tender (10-15 minutes). Drain, cool slightly, halve and return to pan with wine, stock, shallots and garlic. Season to taste and stir gently over medium-high heat until liquid evaporates (1-2 minutes). Set aside to cool.
  • 02
  • For green mayonnaise, whisk yolks, vinegar and mustard in a bowl to combine. Gradually add oil in a thin, steady stream, whisking continuously until emulsified. Whisk in herbs and lemon rind, season to taste and set aside. Just before serving, stir in lemon juice.
  • 03
  • Add green mayonnaise to potatoes according to taste (refrigerate leftover mayonnaise for up to a week) and toss to coat well. Scatter with watercress, beetroot cress and extra herbs, and serve at room temperature.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2013

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