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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.

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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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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."

Fennel soup with toasted fennel seed oil and horseradish


We love the idea of adding flavour to dishes with simple infused oils, such as a herb or spice oil, and the toasted fennel seed oil here adds lift and nuttiness to this creamy fennel soup. A crumbling of blue cheese or thin shavings of aged cheddar would also make a lovely extra topping.

You'll need

1 onion, finely chopped 40 gm piece of prosciutto (see note) 12 garlic cloves, peeled 120 ml olive oil 1.5 litres (6 cups) chicken stock 6 fennel bulbs (1.5kg), diced, and 1 cup fronds finely chopped, to serve 300 gm sour cream Finely grated horseradish, to serve   Toasted fennel seed oil 120 ml grapeseed oil or light olive oil 1 tbsp fennel seeds, crushed (between coarse and fine)

Method

  • 01
  • For toasted fennel seed oil, gently heat oil and fennel seeds in a small saucepan over lowmedium heat until seeds become fragrant and oil is only just too hot to touch. Set aside to cool and infuse (1-2 hours).
  • 02
  • Meanwhile, sauté onion, prosciutto and garlic in olive oil in a saucepan over medium heat until onion starts to turn light golden (15-17 minutes). Add stock and fennel and simmer uncovered until fennel is very tender (30-35 minutes). Discard prosciutto and purée soup with a stick blender (or in a blender in batches, cooling the soup first). Season to taste. Just before serving, bring soup back to the boil, then stir in sour cream and fennel fronds, and season to taste.
  • 03
  • To serve, ladle hot soup into bowls, drizzle with toasted fennel seed oil, and scatter with horseradish.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Note: End pieces of prosciutto or other cured pork are perfect in soups such as this.

Drink Suggestion

Barrel-fermented sauvignon blanc.

Featured in

April 2016

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