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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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Seabourn Encore luxury cruise ship

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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."

Marmalade and almond tart


Use your favourite sweet pastry recipe or go for a good quality shop-bought shortcrust.

You'll need

400 gm sweet pastry 120 gm softened butter 150 gm caster sugar Finely grated rind of 1 orange 2 eggs 200 gm almond meal 40 ml orange liqueur 200 gm marmalade

Method

  • 01
  • Preheat oven to 180C. Roll out two-thirds of pastry on a lightly floured surface to 3mm thick, line a 13cm x 36cm tart tin, trim edges and refrigerate until required. Roll out remaining pastry to 3mm thick, cut into 1cm strips and refrigerate on a tray until required.
  • 02
  • Beat butter, sugar and orange rind until light and fluffy (1-2 minutes), then beat in eggs and liqueur, then almond meal. Spread in pastry case, filling to 1cm below rim (there may be a little left over). Bake until filling just sets (10-12 minutes), remove from oven, stand for 5 minutes. Spread with marmalade, then arrange pastry strips in a lattice pattern over the top. Brush lattice with eggwash, bake until pastry is golden (8-10 minutes), cool in tin to room temperature, dust with icing sugar and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2011

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