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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.

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.

Shark Bay Wild Scampi Caviar

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

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.

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."

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Fish House Punch


"The Fish House Punch is one of the most famous American punches," says Philips. "Traditionally drunk around Thanksgiving, this punch was first invented in the early 18th century at a club called the Schuylkill Fishing Company in Philadelphia. This contemporary version brings the recipe into the 21st century and makes the most of Australia's summer peach season. Freeze a two-litre block of ice two days before serving this punch - an ice-cream tub is perfect for this."

You'll need

3 very ripe yellow peaches, stones removed, coarsely chopped, plus extra thinly sliced to garnish 450 ml spiced rum 300 ml lapsang souchong tea (chilled) 150 ml lemon juice, plus extra slices to garnish 100 ml sugar syrup To taste: finely grated nutmeg

Method

  • 01
  • Process peaches in a blender until smooth (or pass through a mouli if you have one to minimise oxidation), then pass through a sieve (you’ll need 300ml purée). Transfer to a punch bowl with rum, tea, lemon juice and sugar syrup, stir to combine, add a large block of ice, season with a little nutmeg on top and garnish with extra peach and lemon slices.
Note For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2014

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