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Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

How to make matcha

Skip the lattes, muffins and soft-serve and embrace matcha on its own terms.

Matcha, the powdered green tea central to ceremonial Japanese tea gatherings since the 13th century, has featured in all manner of incarnations recently, but in Japan the traditional tea experience is still an art form.

If you haven't got three-plus hours for a full ceremony but want to steep yourself in some semblance of tea culture, Adam Wojcinski sensei, and disciple and official translator for the 16th Grandmaster of the Ueda Sōko samurai traditional Japanese tea ceremony, suggests a five-minute matcha meditation. Start with the right equipment. First, select a chawan, or tea bowl, he says, that "you're going to enjoy drinking from every day". Pick a high-grade, vivid green powder from Uji in Kyoto - from Wojcinski's Nippon Cha, say, or Melbourne's Storm in a Teacup. It should smell fresh and sweet. Rinse the chasen, or tea whisk, and chawan with hot water before adding two scoops of matcha (using a traditional bamboo scoop, or chashaku) to the bowl. Add 80ml of hot water and begin whisking: take the chasen around the bowl in one slow, circular motion before whisking faster. The tea will reach a foamy mousse texture or flatness, depending on your preference. Then, it's time to drink, with a focus on introspection and presence. The earthy flavour should have a "massive super bomb of umami" behind it, says Wojcinski. "It sings like a whole green opera down your throat when you drink it." nipponcha.net

Here are our picks if you're looking to try matcha at home.

Styling by Aimee Jones

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Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
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