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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.

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.

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.

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.

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.

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."

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.

Cast-iron peach cobbler with buttermilk ice-cream


"I came across fruit cobblers when I first moved to America," says Stone. "Similar to a crumble, cobblers skyrocket when made with fruit in peak season. I've added cornmeal (use fine polenta) to the scone-like topping for a gritty, textural bite. I'd be proud to serve my take on a cobbler with homemade buttermilk ice-cream to a table full of Texans." Start this recipe a day ahead to chill the ice-cream base.

You'll need

2 kg ripe yellow peaches, pitted and cut into 2cm wedges 165 gm (¾ cup) caster sugar 2 tbsp plain flour 1½ tbsp lemon juice ½ tsp ground cinnamon ½ tsp pure vanilla extract For brushing: thickened cream   Buttermilk ice-cream 500 ml (2 cups) milk 185 ml (2/3 cup) thickened cream 150 gm (2/3 cup) caster sugar Finely grated rind of 1 lemon 6 egg yolks 500 ml (2 cups) buttermilk   Cobbler topping 250 gm (1 2/3 cups) plain flour 170 gm (1 cup) yellow cornmeal (fine polenta) 110 gm (½ cup) caster sugar 3¾ tsp baking powder 125 gm chilled unsalted butter, cut into 1cm cubes 250 ml (1 cup) thickened cream

Method

  • 01
  • For buttermilk ice-cream, heat milk, cream, 80gm sugar and lemon rind in a saucepan over medium-high heat until just before boiling. Meanwhile, whisk yolks and remaining sugar in a bowl, then, whisking continuously, slowly add hot milk mixture. Return mixture to pan and stir over low heat until custard thickly coats the back of a spoon and reaches about 84C on a sugar thermometer (4-5 minutes). Remove from heat, whisk in buttermilk, then strain into a bowl. Place bowl in an ice bath and stir frequently until cooled to room temperature, then add 1¼ tsp sea salt flakes. Cover and refrigerate overnight to develop the flavour, then freeze in an ice-cream machine. Transfer to an airtight container, cover and freeze until ready to serve. Buttermilk ice-cream can be frozen for up to 3 days, covered tightly; soften slightly at room temperature before serving. Makes about 2 litres.
  • 02
  • Preheat oven to 155C fan-forced. Place a 31cm cast-iron skillet or ovenproof frying pan on a rimmed baking tray lined with baking paper. Gently toss peaches and sugar in a large bowl and set aside until peaches release some of their juices (25-30 minutes). Drain, reserving juice, then whisk ½ cup peach juice with flour, lemon juice, cinnamon, vanilla and ½ tsp sea salt flakes in a bowl to combine, add to peaches and toss to coat, then spread in skillet and set aside.
  • 03
  • For cobbler topping, combine flour, cornmeal, sugar, baking powder and 1 tsp sea salt flakes in a large bowl, add butter and rub in until it resembles a coarse meal with a few pea-sized pieces of butter remaining. Stir in cream with a fork until the dough comes together and no dry bits are left on the bottom of the bowl (be careful not to overwork the dough). Using a large spoon or ice-cream scoop, divide the dough into 14 rounds, arrange them on top of the peaches, leaving a little room between each, brush tops with thickened cream and bake until filling is bubbling all over and topping is a deep golden brown (35-40 minutes).
  • 04
  • Cool cobbler briefly, then spoon into shallow bowls and serve with a generous scoop of buttermilk ice-cream.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Sweet golden Sauternes.

Featured in

Jan 2016

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