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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.

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

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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."

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.

Shark Bay Wild Scampi Caviar

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

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.

Puff pastry


Take the time to try making puff pastry. Don't be afraid - it may take a few attempts to get it perfect but, when you do, it's so satisfying. The most important thing to remember is that the pastry should always be chilled before you work it; otherwise it will shrink, lose shape or melt if too warm. It's a good idea to start this recipe a day ahead.

You'll need

400 gm cold butter, plus 50gm extra, melted 500 gm plain flour, sifted 2 tsp white wine vinegar

Method

  • 01
  • Form butter on a surface into a 14cm square slab (if using 250gm blocks, halve the blocks lengthways, place next to each other, then bash out with a rolling pin). Chill until ready to use.
  • 02
  • Tip flour and 2 tsp cooking salt onto a work surface, make a well in the centre, and place vinegar, melted butter and 200ml water in the well. Using your fingertips, work wet ingredients into the dry, while pushing small quantities of flour into the well with your other hand until all incorporated, then lightly knead the mixture until a smooth, firm dough forms, called a détrempe (about 5 minutes). Roll dough into a ball and cut a cross on the top. Wrap in plastic wrap and refrigerate to rest for 2-3 hours. Remove détrempe from the fridge 1 hour before rolling and butter about 30 minutes beforehand.
  • 03
  • Place détrempe on a lightly floured surface, then roll out from each corner of the cross to form a four-pointed star shape, leaving a small mound of dough in the centre. Brush off excess flour as you go.
  • 04
  • Put the butter slab in centre of détrempe. Give it a few whacks with a rolling pin to get rid of air pockets and get the two elements associated, then fold the four points of dough over to enclose butter, brushing off excess flour as you go. Press to seal, wrap in plastic wrap, and refrigerate so détrempe and butter have the same temperature (30 minutes).
  • 05
  • Remove dough from refrigerator and stand at room temperature for 10 minutes. Lightly dust a work surface with flour. Whack along dough with a rolling pin to make even and malleable and easier to roll. Keeping the top and bottom layers of the détrempe the same size as the butter inside, roll the dough away from you to form a rectangle (70cm x 40cm). Mark the dough into 3 equal parts. Fold the third closest to you towards the centre, brush off flour, then fold the top third over the centre and brush off flour. This is called the first turn. Turn the rectangle 90 degrees clockwise. Repeat rolling dough gently away from you, flouring the work surface as you go, to form a rectangle (70cm x 40cm). Fold the dough once more into 3 equal parts. This is the second turn. Wrap in plastic wrap and refrigerate (30 minutes).
  • 06
  • Give the dough 2 more turns, then wrap in plastic wrap and chill again (30 minutes to 1 hour).
  • 07
  • After chilling, give the dough 2 more turns, making it 6 in total. Wrap in plastic and chill again before rolling out according to the recipe.
Note Makes 1.2kg or enough for both the pear dartois and chicken and mushroom Pithiviers recipes. 

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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