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

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Berry recipes

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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

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."

Giovanni Pilu: Malloreddus alla campidanese


You'll need

60 ml (¼ cup) olive oil 1 small onion 1 small carrot, peeled and finely chopped 1 celery stalk, finely chopped 500 gm gnochetti Sardi (malloredus) 250 gm Italian sausages, skins removed 1 tbsp tomato paste 400 gm tinned tomatoes 5 saffron threads 2 bay leaves 1 sprig rosemary 5 basil leaves To serve: finely grated Pecorino

Method

  • 01
  • Heat olive oil in a large frying pan, add onion, carrot and celery and cook over medium heat for 6 minutes or until soft, add sausage meat and cook, breaking up with the back of a spoon, for 10 minutes.
  • 02
  • Add tomato paste and cook for 1 minute, then add tomatoes, saffron and herbs. Reduce heat to low and cook, stirring occasionally, for 45 minutes. Season to taste with sea salt. Sauce should be thick.
  • 03
  • Cook pasta in a large saucepan of boiling salted water until al dente. Drain and stir through sauce. Serve with grated Pecorino.

Note Sauce will keep, refrigerated for up to 5 days.


"For an island-dwelling people, Sardinians traditionally use surprisingly little seafood, as they were primarily shepherds and farmers living inland, away from the coast," explains Giovanni Pilu. "As such, Sardinian dishes often feature sheep, goat or pork meat. Malloredus, (also called gnocchetti Sardi) a sort of shell-shaped pasta coloured with saffron, is a classic Sardinian pasta. In this dish, malloredus is combined with a sauce that originated in the Campidano region, around the capital Cagliari."

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2007

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