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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

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.

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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

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."

“Baked” beans


"Baked beans are such a breakfast staple," says Mike Eggert. "Ours was inspired by a dish we had in Oaxaca, a bean stew served with fresh cheese. We thought something similar would be perfect for eggs and toast. Fry two eggs the way you like them and put them on top of your toast and beans."

You'll need

400 gm each canned borlotti beans, cannellini beans and black beans, drained 2 tbsp vegetable oil 1 Spanish onion, cut into 1 cm dice 1 red capsicum, cut into 1cm dice 2 cloves garlic, crushed 1 tsp each ground cumin, ground coriander and mild chilli powder ¼ tsp ground cinnamon 75 gm (1/3 cup) brown sugar 125 ml (½ cup) apple cider vinegar 800 gm canned diced tomato 1 tbsp Worcestershire sauce To serve: thickly sliced sourdough toast and fried eggs (optional)

Method

  • 01
  • Rinse beans thoroughly under cold running water. Heat oil in a large saucepan over low-medium heat, add onion, capsicum and garlic, and stir occasionally until onion is soft and translucent (15-17 minutes). Add spices, cook until fragrant (2 minutes), then add sugar and 2 tsp salt, stir until dissolved (1 minute), then add apple cider vinegar and cook until slightly reduced (2-3 minutes). Add tomatoes and Worcestershire sauce, simmer until vegetables are very tender (20 minutes), then add beans, stir to combine, and simmer until sauce is thickened slightly (15 minutes), and season to taste. Serve hot on toast and topped with fried eggs.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

There isn't much on our brunch menu that a classic spicy Bloody Mary won’t improve.

Featured in

Aug 2014

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