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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

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

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

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

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

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.

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."

Green papaya, mango and coconut slaw


The sweet and sour flavour of this slaw would go really well with barbecued fish, chicken or prawns.

You'll need

2 green mangoes, cut into julienne on a mandolin 2 green papaya, cut into julienne on a mandolin 1 cup coarsely torn coriander, plus extra, to serve 90 gm (½ cup) coarsely grated fresh coconut 25 gm (¼ cup) dried shrimp (see note), soaked in water for 10 minutes 4 red shallots, thinly sliced 2 kaffir lime leaves, cut into julienne   Tamarind dressing 40 gm tamarind pulp (see note) 100 gm light palm sugar Juice of 2 limes, or to taste 40 ml fish sauce, or to taste

Method

  • 01
  • For tamarind dressing, soak tamarind pulp in 80ml boiling water to soften (5 minutes). When cool enough to handle, squash pulp with your fingers into the liquid to dissolve as much as possible, then pass through a coarse sieve (discard solids). Pound palm sugar until smooth with a mortar and pestle, add lime juice, fish sauce, tamarind water and 80ml water, stir to dissolve sugar, season to taste and set aside.
  • 02
  • Combine remaining ingredients in a large bowl, add tamarind dressing, toss to coat and serve within an hour scattered with coriander.
Note Dried shrimp and tamarind pulp are available from Asian grocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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