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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.

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."

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.

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.

Turmeric and coconut salmon curry


"This light aromatic coconut-based curry from Thailand is a great way to showcase beautiful fresh seafood," says Tikaram. "I'm using salmon here although you could substitute mussels, squid or even a combination of them all. At EP we make all our curry pastes fresh, daily. It's an expensive and labour-intensive process, although the result is delicious, but I must admit that when I'm making a quick curry at home, I use a store-bought yellow curry paste, which does the job."

You'll need

1 litre (4 cups) chicken stock 250 ml (1 cup) coconut cream ¼ cup (about 12) kaffir lime leaves 2 lemongrass stalks, cut into 3-4 sections 1 tbsp tamarind liquid mixed with 1 tbsp water 2 tbsp fish sauce 2 tbsp oyster sauce 1 tbsp white sugar 500 gm skinless boneless salmon fillet 2 long red chillies, seeded and cut into julienne 100 gm (½ bunch) snake beans, cut into rough 6cm lengths ½ cup (loosely packed) Thai basil, plus extra to serve Juice of 2 mandarins To serve: Thai basil, thinly sliced kaffir lime leaf and steamed jasmine rice   Yellow curry paste 12 dried long red chillies 20 gm galangal, thinly sliced 1½ tbsp thinly sliced lemongrass (about 1 small stalk, pale tender part only) 10 gm fresh turmeric, thinly sliced 3 garlic cloves 3 tsp sliced krachai or wild ginger (see note) ½ tsp shrimp paste (see note)

Method

  • 01
  • For yellow curry paste, soak chillies in a bowl of warm water for 20 minutes, then drain, reserving soaking water, and process in a small blender or food processor with remaining ingredients until smooth, adding a little water to help blend if necessary. Refrigerate until required.
  • 02
  • Bring stock, coconut cream, lime leaves and lemongrass to the boil in a saucepan over medium heat, add 4 tbsp curry paste (refrigerate any remaining in an airtight container for up to a week) and simmer until aromatic and mixture no longer tastes raw (3-5 minutes). Season to taste with tamarind, fish sauce, oyster sauce and sugar, add salmon and simmer very gently over low heat until almost cooked (5-6 minutes). Add chilli, beans and basil, and simmer until salmon is just cooked (1-2 minutes). Stir in mandarin juice, adjust seasoning if necessary and serve hot with extra Thai basil, kaffir lime leaf and rice.

Note Krachai, or wild ginger, is available fresh from Thai grocers when in season, or in jars from Asian greengrocers. Shrimp paste, also called kapi or terasi, is available from Asian food stores.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A fruity beer like Stone & Wood Pacific Ale or a high-acidity white wine like chenin blanc or sauvignon blanc.

Featured in

Nov 2015

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