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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.

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.

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Sydney's best dishes 2016

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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.

Pumpkin pie

"I love pumpkin pie, but we've played around a little and somehow created our most talked-about dessert," says Wall. "All the traditional elements are there, however we have added a couple of things to make it our own. Dulce de leche with roast pumpkin is ridiculously good and the pumpkin-seed brittle adds a salty-sweet crunch that all desserts need." Store-bought dulce de leche is a safer alternative to cooking the can.

You'll need

1 (395gm) can sweetened condensed milk, unopened 450 gm Jap pumpkin, coarsely chopped To serve: lightly sweetened whipped cream   Sablé pastry 350 gm (1 2/3 cups) plain flour 1 tbsp caster sugar 225 gm chilled butter, cut into 2.5cm cubes   Pumpkin-seed brittle 110 gm pepitas 1/8 tsp bicarbonate of soda 110 gm (½ cup) caster sugar 60 gm liquid glucose 30 gm butter, coarsely chopped


  • 01
  • Place unopened can of condensed milk in a saucepan of simmering water, lined with a tea towel, and cook, topping up pan with extra hot water as necessary, for 3½ hours. Cool can completely to room temperature before opening (if you open the can before it is completely cooled, hot caramel will explode).
  • 02
  • Meanwhile, for sablé pastry, process flour, sugar and a pinch of salt in a food processor to combine, add butter and process until coarse crumbs form. Add 60ml cold water in a slow, steady stream, processing until dough just holds together when pinched. If the mixture is still too dry, add another 60ml cold water and pulse to combine. Turn out onto a work surface, flatten into a disc, wrap in plastic wrap and refrigerate to rest (30 minutes).
  • 03
  • For pumpkin seed brittle, preheat oven to 150C. Spread pepitas on an oven tray and roast, stirring occasionally, until golden (15-20 minutes). Cool completely, transfer to a bowl and add bicarbonate of soda and ½ tsp sea salt flakes. Set aside. Stir sugar, glucose, butter and 30ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 150C on a sugar thermometer. Add pepita mixture, mix quickly to combine (mixture will puff), then spread out mixture on baking paper. Cool completely, then break into rough pieces and store in an airtight container until required. Brittle will keep for a week.
  • 04
  • Increase oven to 180C. Spread pumpkin on a lightly oiled oven tray and roast until very tender and caramelised at the edges (30-35 minutes). Transfer to a food processor and add half the caramelised condensed milk (remaining caramel will keep in an airtight container in the refrigerator for a month; use in milkshakes, to fill biscuits or as a spread). Process until smooth, pass through a fine sieve, transfer to a piping bag fitted with a 1cm plain nozzle and refrigerate until required.
  • 05
  • Roll out pastry on a lightly floured work surface to 3mm thick, then transfer to a tray lined with baking paper and rest for 30 minutes. Cut out eight 9cm-diameter rounds, place on a baking tray lined with baking paper and bake until light golden around the edges (8-10 minutes). Set aside to cool completely.
  • 06
  • To serve, pipe a little pumpkin dulce de leche onto each serving plate and place a sablé round on top (this helps hold the round in place). Pipe small rounds of pumpkin dulce de leche and whipped cream onto sablé and around it, scatter with pumpkin seed brittle and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Clark Street Roasters Kenya Mugaga Kenya washed beans, brewed in a Moccamaster.

Featured in

Sep 2014

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