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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

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

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Spaghettini with Hawkesbury mud crab, garlic, chilli, lemon and parsley


You'll need

140 ml extra-virgin olive oil 5 garlic cloves, finely chopped 1 large red chilli, finely chopped Finely grated rind and juice of 1 lemon 1 live Hawkesbury mud crab (1.5kg; see note), placed in freezer for 30 minutes 400 gm dried spaghettini 2 tbsp panko crumbs (see note) 10 gm butter 1 tbsp finely chopped flat-leaf parsley To serve: coriander cress

Method

  • 01
  • Heat 40ml extra-virgin olive oil in a frying pan over low heat, add garlic and chilli and sauté until tender (5-6 minutes). Season to taste, add lemon rind and 90ml olive oil, set aside to infuse (1-2 hours).
  • 02
  • Meanwhile, bring a large saucepan of salted water to the boil. Add crab, cover, bring to the boil, then cook uncovered until crab is just cooked and bright orange (12-13 minutes). Refresh in iced water, then pick meat from crab and set aside. You’ll need 400gm.
  • 03
  • Cook spaghettini in boiling salted water until al dente (7-8 minutes).
  • 04
  • Meanwhile, toast panko crumbs in remaining olive oil in a small frying pan over medium-high heat until golden (3-4 minutes). Drain on absorbent paper.
  • 05
  • Gently heat infused oil over low heat. Drain pasta (reserve 50ml water) and return to pan with reserved cooking water, butter and infused oil, stir well and season to taste. Add crab meat, parsley and lemon juice, cover and stand until crab is warmed through (1-2 minutes). Toss to combine and serve hot, scattered with panko crumbs and coriander cress.
Note If Hawkesbury mud crab is unavailable, substitute another mud crab. For information on killing live mud crab humanely after chilling, go to rspca.org.au and search for “crustacean”. Alternatively, you can buy 400gm picked crab meat. Panko crumbs are Japanese breadcrumbs, available from Japanese grocers. If unavailable, substitute dried breadcrumbs.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Riesling or sav blanc.

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×