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Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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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

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Knives and Ink chef tattoos

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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.

Seabourn Encore luxury cruise ship

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

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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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."

Coconut rice pudding with star anise and rhubarb


Rice pudding is one of our favourite winter sweets. Here we've sweetened it with coconut sugar and flavoured it with vanilla and star anise. Poached rhubarb adds a tangy twist.

You'll need

500 ml (2 cups) coconut milk 500 ml (2 cups) pouring cream 150 gm arborio rice, rinsed well 1 star anise 80 gm each caster sugar and coconut sugar (see note) 3 egg yolks To serve: coconut cream and coconut sugar (optional)   Poached rhubarb 400 gm rhubarb (about 1 bunch), trimmed, cut into 5cm lengths 75 gm each caster sugar and coconut sugar 1 vanilla bean, split, seeds scraped 1 star anise

Method

  • 01
  • Bring coconut milk, cream, rice and star anise to the simmer in a saucepan over medium heat and stir occasionally at first, then more frequently, until rice is almost tender (15-20 minutes).
  • 02
  • Whisk sugars and yolks in a bowl until pale (2-3 minutes), add to rice mixture and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat.
  • 03
  • For poached rhubarb, toss rhubarb, sugars and vanilla seeds in a bowl, spread in a deep frying pan, add vanilla bean, star anise and 50ml water, and stir gently over medium-high heat until sugar dissolves. Bring to the simmer, cover with a lid and cook until rhubarb is just tender (3-4 minutes). Uncover and set aside.
  • 04
  • Divide warm rice pudding among bowls, top with warm rhubarb and syrup, and serve with coconut cream to drizzle and extra coconut sugar.

Note Coconut sugar is produced from the sap of coconut palm flowers and comes in a block or granulated. It's sold at Asian grocers and health-food shops.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Aug 2014

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