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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.

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.

Shark Bay Wild Scampi Caviar

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

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.

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.

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."

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.

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.

Verbena-scented bread and butter pudding, peaches, raspberries


"This has become my family's Christmas pudding," says Sibley. "As we celebrate Christmas in summer in Australia, when stone fruits and berries are in all their glory and panettone graces the shelves of the Mediterranean delis, I bring these flavours together in a festive, fruity, warm but fresh pudding more suited to our climate. Lemon verbena thrives in summer and imparts a delightful flavour that has an affinity with peaches. I suggest you get your hands on a plant."

You'll need

250 ml (1 cup) milk 500 ml (2 cups) thickened cream, plus extra to serve 200 gm egg yolks (about 6) 1 egg 150 gm caster sugar, plus extra for dusting 1 cup lemon verbena leaves, plus extra for garnish (see note) 5 ripe yellow peaches For greasing: butter, softened 1 plain 750 gm panettone 500 gm raspberries

Method

  • 01
  • Preheat the oven to 150C.
  • 02
  • Bring the milk and cream to the boil in a saucepan over medium-high heat. Stir the egg yolks and egg in a heatproof bowl to combine, then add the caster sugar. Add to the hot cream mixture, a little at a time, whisking continuously. Scrunch the lemon verbena leaves and add to the mixture. Then remove from the heat and allow to infuse for 10-15 minutes.
  • 03
  • Bring a saucepan of water to the boil and have a bowl of iced water at hand. Split the peaches down the middle and remove the stones. Plunge the peach halves into the boiling water briefly, then drop into the iced water. Slip off their skins and slice each half into 3 wedges.
  • 04
  • Butter a 2.5-litre baking dish generously with butter, then dust with a little caster sugar. Slice the panettone and arrange in the dish. Disperse the peaches between the layers of panettone, then strain the custard mixture over and allow to soak for about 20 minutes, or until the panettone has soaked up the liquid. Put the baking dish in the oven and cook for 30 minutes, or a little longer if the custard is still liquid.
  • 05
  • To serve, scatter the raspberries and additional lemon verbena leaves over the warm pudding and serve with some thickened cream on the side.

Note Lemon verbena leaves are available from specialist grocers. This recipe is from New Classics ($49.95, hbk) by Philippa Sibley, published by Hardie Grant Books. It has been reproduced with minor GT style changes.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2013

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