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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

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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."

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.

Chicken burgers


"We have great fun with staff meals at Pinbone. We like to experiment and make different things all the time," says Mike Eggert. "Our chicken burger is a staff favourite though, and gets requested often. We love it so much we thought we should put it on as a special one Sunday, and we haven't been able to take it off since." Start this recipe a day ahead to marinate the chicken.

You'll need

250 ml (1 cup) buttermilk 1 tbsp caster sugar 6 boneless chicken thigh fillets, skin removed 150 gm (1 cup) cornflour 200 gm (1 cup) rice flour For deep-frying: vegetable oil 6 burger buns, halved, toasted To serve: mayonnaise 3 Roma tomatoes, thinly sliced 3 large pickled gherkins, thinly sliced 6 cheese slices, such as cheddar 1 small green oak lettuce, leaves separated To serve: barbecue or hot sauce To serve: crisps or French fries (optional)

Method

  • 01
  • Combine buttermilk, sugar and 1 tbsp salt in a large bowl, and stir well. Add chicken thighs, making sure they’re covered and refrigerate to marinate (at least 4 hours or overnight).
  • 02
  • Combine flours in a large bowl and season to taste. Drain chicken from buttermilk and toss in flour mixture to coat well.
  • 03
  • Heat oil in a deep-fryer or deep saucepan to 160C. Shake off excess flour from chicken and deep-fry, turning occasionally, until golden and cooked through (5-7 minutes; be careful as hot oil will spit). Drain chicken on paper towels.
  • 04
  • Spread a generous amount of mayonnaise on the bottom half of each burger bun, then top with tomato slices, lettuce, pickles, chicken, then a slice of cheese. To finish, spread your sauce of choice on the top half of each bun and place on top. Serve with crisps or hot chips.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A cool, crisp Emu Export straight from the can.

Featured in

Aug 2014

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