The summer issue

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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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.

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."

Evergreen


"With its fresh green and botanical flavours balanced by light floral honey, the approachability of the Evergreen will convert any non-tequila drinker," says Ashton. "Plan ahead for this drink - the effort will be well rewarded. My preference for soda water in Spritzes is to use water carbonated with a Sodastream - it allows you to control the carbonation, so you can add the most carbonated water to give the brightest Spritz." Start this recipe a day ahead to infuse the garden riesling.

You'll need

20 ml Don Julio Blanco Tequila 25 ml verjuice 45 ml soda water To garnish: cucumber thinly sliced on the diagonal and mint   Garden riesling 2 Lebanese cucumbers, peeled, halved lengthways, seeded and finely sliced on a mandolin 3 bunches round-leaf mint 1 tbsp lavender flowers 750 ml (3 cups) dry riesling   Honey water 1 small jar light floral honey, such as rainforest

Method

  • 01
  • For garden riesling, place ingredients in a large zip-lock bag, adding the wine last. Expel all air by submerging bag in a sink filled with water, sealing just before the bag submerges fully. Place flat in a container and stand at room temperature for 3 hours to infuse, then refrigerate to chill and for flavours to develop (24 hours). Strain through a fine strainer, then through muslin (discard solids) and transfer to a bottle. Makes 750ml. Garden riesling will keep refrigerated for a week.
  • 02
  • For honey water, submerge honey jar in hot water to warm and liquify, then pour into a heatproof container. Fill empty jar with hot water, seal and carefully shake to dissolve remaining honey, then stir into honey, transfer to a bottle, cool and reserve. Honey water keeps indefinitely.
  • 03
  • Pour 75ml garden riesling, tequila, verjuice and 15ml honey water into a glass filled with ice. Top with soda, stir gently, garnish with mint and cucumber, and serve.

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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Jan 2016

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