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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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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

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."

Spiced potato and pea fritters with sweet and sour chutney


Vada pav, popular roadside snacks in India, are potato fritters served burger-style in a white roll; we've wrapped ours in roti. Don't be shy with the condiments; add a dollop of thick natural yoghurt if you'd like to tone down the heat.

You'll need

4 sebago potatoes (about 800gm), peeled, cut into 4cm pieces 100 gm frozen peas 6 garlic cloves, plus 1 finely chopped 1-2 long green chillies, coarsely chopped, plus ½, thinly sliced 2 tbsp finely grated ginger 2 tbsp vegetable oil, plus extra for deep-frying 10 curry leaves, torn 1 tsp brown mustard seeds 1 tsp ground turmeric 1½ cups(loosely packed) coriander, coarsely chopped 1 spring onion, finely chopped Juice of 1½ limes, plus extra wedges to serve ½ cup (loosely packed) mint 12 roti   Tamarind chutney 6 medjool dates, stone removed, chopped 80 ml tamarind concentrate (see note) 80 gm light palm sugar, crushed 1 tsp cumin seeds, dry-roasted, crushed 1 tbsp finely chopped ginger ½ tsp ground chilli 1 tsp lime juice   Chickpea batter 150 gm (1 cup) chickpea flour (also called besan flour) ¼ tsp bicarbonate of soda

Method

  • 01
  • For chutney, soak dates in 200ml boiling water in a small bowl until soft (10-15 minutes).
  • 02
  • Drain, reserving liquid, and process with remaining ingredients except lime juice in a food processor until smooth, adding a little reserved liquid until smooth. Transfer to a saucepan and simmer over low heat, stirring occasionally, until thick and darker in colour (10-12 minutes). Set aside to cool, then add lime juice and season to taste. Chutney will keep refrigerated for 2 weeks.
  • 03
  • Cook potatoes in a saucepan of boiling salted water until tender (25-30 minutes). Drain, set aside to steam for 5 minutes, then transfer to a large bowl and mash until smooth. Set aside to cool. Blanch peas in boiling salted water until bright green (30 seconds), then refresh in iced water, drain, crush with a fork and add to potato.
  • 04
  • Process garlic cloves, chopped chilli and 1½ tbsp ginger in a small food processor or pound with a mortar and pestle to a paste. Mix with mashed potato and peas.
  • 05
  • Heat oil in a small frying pan over medium heat. Add curry leaves and mustard seeds and fry until seeds pop (30 seconds to 1 minute). Remove from heat, add turmeric, stir to combine and add to potato mixture. Season to taste, add 1 cup coriander, spring onion and juice of 1 lime, and stir to combine. Divide into 12 patties and set aside on a tray lined with baking paper.
  • 06
  • Preheat oil to 180C in a deep-fryer or deep saucepan. For batter, combine chickpea flour and bicarbonate of soda in a bowl, add 225ml water and whisk until smooth. Dip patties in batter, shake off excess, and deep-fry in batches (be careful, hot oil will spit) until golden and crisp (6-7 minutes).
  • 07
  • Keep warm while repeating with remaining fritters. Combine mint and finely chopped garlic, thinly sliced green chilli and remaining ginger, coriander and lime juice in a bowl. Scatter herb mixture over fritters and serve with roti, lime wedges and tamarind chutney.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Additional Notes

Tamarind concentrate is available from Asian grocers and select supermarkets.

Drink Suggestion

Skin-contact sauvignon blanc.

Featured in

Aug 2016

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