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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.

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.

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.

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.

Anchovy fried rice


"Fried rice is one of my favourite Chinese dishes," says Pepperell. "This is an Italian spin on it using colatura di alici and speck. Colatura di alici can be a bit pricey, but for a special occasion your guests will love the flavour. If you can't find it you can use salted anchovies or a high-quality fish sauce instead."

You'll need

60 ml (¼ cup) peanut oil 3 eggs, half-beaten, leaving traces of eggwhite and yolk still visible 75 gm (½ cup) speck, finely diced ½ small onion, finely chopped 4 large garlic cloves, crushed 2 baby zucchini (or ½ small), thinly sliced 30 ml dry white wine 75 ml colatura di alici (see note) 3 tsp light soy sauce ¾ tsp caster sugar 650 gm (4½ cups) steamed medium-grain rice (about 3 cups uncooked) 4 spring onions, thinly sliced

Method

  • 01
  • Heat 20ml peanut oil in a non-stick wok over high heat, add egg and stir until scrambled and just cooked (2-3 minutes). Remove and set aside. Wipe out pan, add remaining oil and stir-fry speck, onion and garlic until aromatic, translucent and just turning golden (2-4 minutes). Add zucchini and wine, and simmer until wine evaporates (30 seconds). Add colatura di alici, soy sauce and sugar, then add rice, spring onions and egg, toss until combined and rice is warmed through (2-3 minutes), then serve with extra colatura di alici for seasoning.
Note Colatura di alici, an Italian unfermented fish sauce, is available from select delicatessens.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2015

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