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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

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Summer feta recipes

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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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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."

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.

Borani-ye esfenaj (spinach, turmeric and golden raisin dip)


"Borani are a kind of yoghurt 'salad' or side dish and they are made with endless different vegetables and herbs. This is a particularly brilliant combination - serve it as an accompaniment to grilled or roast lamb, spread it onto little toasts or flatbread as a pre-dinner nibble or serve it as a dip with fresh vegetables."

You'll need

2 scant tbsp golden raisins, roughly chopped 1 tbsp olive oil 2 large shallots, finely chopped ¼ tsp ground turmeric 250 gm spinach leaves 200 gm thick natural yoghurt Squeeze of lemon juice

Method

  • 01
  • Soak the golden raisins in a little warm water for 15 minutes, then drain.
  • 02
  • Heat the oil in a heavy-based frying pan over a medium heat. Fry the shallots until soft and translucent (6-8 minutes). Stir in the turmeric and golden raisins and fry for another 2-3 minutes. Remove from the heat and leave to cool.
  • 03
  • Bring a large saucepan of salted water to the boil and blanch the spinach for 20 seconds (see cook’s notes p226). Refresh in cold water, then squeeze firmly to extract as much liquid as you can. Chop the spinach finely, then mix into the yogurt. Season to taste and add lemon juice.
  • 04
  • To serve, mound the spinach and yoghurt into a small bowl and spoon the turmeric, shallot and golden raisin mixture over the top. Alternatively, mix it all together.

Note Reproduced from Saraban ($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor Gourmet Traveller style changes.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2010

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