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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

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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."

Blood orange and buttermilk jelly


Start this a day ahead to set the jelly.

You'll need

500 ml (2 cups) freshly squeezed blood orange juice 280 gm caster sugar 7 titanium-strength gelatine leaves 50 ml milk Finely grated rind of 1 lemon 150 ml buttermilk, well-shaken 3 blood oranges, segmented 250 gm strawberries (about 1 punnet), hulled and cut into wedges 120 gm raspberries (about 1 punnet) 50 ml moscato 2 tsp pure icing sugar, sieved

Method

  • 01
  • Stir juice, 240gm sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then transfer to a sieve lined with muslin placed over a deep bowl and leave to strain (1-2 hours; don’t press the pulp). Meanwhile, soften 5 gelatine leaves in a bowl of cold water (5 minutes). Transfer strained juice mixture to a saucepan (discard pulp) and warm over medium-high heat, squeeze excess water from gelatine, add to pan, stir to dissolve then strain into a 1.75-litre mould and refrigerate until set (3-4 hours).
  • 02
  • Soften remaining gelatine in a bowl of cold water (5 minutes). Bring milk, rind and remaining sugar to a simmer in a saucepan over medium-high heat, stirring to dissolve sugar, then remove from heat. Squeeze excess water from gelatine, add to pan and stir to dissolve, then add buttermilk and whisk to combine. Cool slightly, then pour onto set blood orange jelly and refrigerate to set (overnight).
  • 03
  • Combine orange segments, strawberries, raspberries and moscato in a bowl with icing sugar and stand for 10 minutes to macerate.
  • 04
  • To serve, briefly dip mould into a large bowl of hot water, then loosen around the sides by gently pulling jelly with a finger to break the vacuum. Place a serving plate on top of mould and invert. Carefully remove mould and serve with blood orange and raspberry salad.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

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Sep 2014

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