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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.

Shark Bay Wild Scampi Caviar

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

Decadent chocolate dessert recipes for Christmas

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

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.

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."

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.

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.

Chow-chow


"This preserve is addictive and you'll find it doesn't last long in the fridge," says Wise. It pairs with any meat perfectly, from a roast chicken to a ham sandwich. It's best made a couple of days ahead to allow the flavours to mellow and develop." Makes about 1.5kg.

You'll need

1.2 kg cabbage (about 1 small cabbage), finely shredded on a mandolin 2 tsp each ground turmeric, ground cumin and celery seed Pinch each of ground cloves, ground cinnamon and ground allspice 80 ml (1/3 cup) vegetable oil 2 onions, finely chopped 2 celery stalks, finely chopped 4 long red chillies, thinly sliced 200 ml white vinegar 60 gm brown sugar Small handful of fresh curry leaves 50 gm mustard seeds

Method

  • 01
  • Place cabbage in a large bowl, season lightly with salt, toss to combine and set aside.
  • 02
  • Dry-roast spices, stirring, until fragrant (2-3 minutes), then set aside.
  • 03
  • Heat half the oil in a frying pan over medium-high heat, add onion, celery and chilli, and sauté until tender (4-5 minutes), then add vinegar, sugar, spices and cabbage. Reduce heat to low and simmer until cabbage is tender and liquid has almost completely evaporated (50 minutes to 1 hour).
  • 04
  • Heat remaining oil in a small frying pan over medium-high heat, add curry leaves and mustard seeds and fry until seeds pop (30 seconds). Add to cabbage mixture, season to taste, then transfer to sterile jars, seal and cool to room temperature. Chow-chow will keep refrigerated for up to a month.

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Jul 2013

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