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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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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

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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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."

Baby cos and herb salad with garlic vinaigrette


You'll need

  Leaf salad ½ bunch flat-leaf parsley ½ bunch basil 1 bunch chives 2 baby cos, leaves separated and washed   Garlic and anchovy vinaigrette 3 cloves garlic 2 anchovy fillets 1 tbsp Dijon mustard 1 tbsp white wine vinegar 80 ml (1/3 cup) extra-virgin olive oil

Method

  • 01
  • For garlic and anchovy vinaigrette, place garlic and anchovies into a mortar and, using a pestle, crush to a fine paste. Add mustard and vinegar and stir to combine, then whisk in oil in a thin stream until incorporated and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Pick leaves from parsley and basil and combine in a large bowl. Cut chives into 2cm lengths and add to herbs with cos and toss to combine. Drizzle with dressing and serve immediately.

Short-order ideas
For a watercress and avocado salad, combine watercress with coarsely chopped avocado and Persian feta. Place pistachio kernels in a mortar and, using a pestle, pound until finely ground, whisk in lemon juice, pistachio oil and wholegrain mustard, season to taste with sea salt and freshly ground black pepper, pour over salad and toss to combine.


For a parsley, red onion, oxheart tomato and pecorino salad, combine flat-leaf parsley leaves and coarsely chopped oxheart tomatoes in a bowl. Finely shave a red onion, place into a separate bowl and just cover with red wine vinegar. Stand for 10 minutes. Whisk together some soaking vinegar with olive oil and a pinch of brown sugar. Add onion to salad, drizzle with dressing, scatter with shaved pecorino cheese and serve immediately.


Leaf salads
When prepared with care, a simple green leaf salad is one of the most joyous dishes to eat. Start with fresh, crisp leaves that have been rinsed of dirt and grit and dried thoroughly in a clean tea towel or salad spinner. Next, due care should be taken when making the vinaigrette. The correct balance of acidity can become a bone of contention among cooks, but erring on the side of more acid lifts the salad ingredient flavours and gives a cleaner finish on the palate. The dressing should be just enough to coat the leaves evenly without leaving a pool in the base of the salad bowl and this should be done just before serving to ensure the leaves remain crisp.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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