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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.

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."

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.

Panzanella Toscana


"This wonderful dish encapsulates everything good about being stranded in a Tuscan farmhouse in late summer," says Ward. "No car, 40-degree heat and the nearest alimentari is over an hour away on foot. This is the sort of dish you could put together, paying tribute to the glory of leftovers. Overripe tomatoes still clinging to the vine, stale bread and staples from the larder come together to make magic happen."

You'll need

5 very ripe tomatoes, preferably heirloom ox heart 1 clove garlic, halved 60 ml (¼ cup) red wine vinegar, or to taste 150 ml extra-virgin olive oil, or to taste 2 red capsicum 500 gm day-old sourdough bread (about two-thirds of a loaf) 150 gm black olives, such as Gaeta or Ligurian 2 Lebanese cucumber, halved, seeds removed, thickly sliced ½ small Spanish onion, thinly sliced 1 cup (loosely packed) basil 3 anchovy fillets, coarsely chopped 2 tbsp salted capers, soaked in cold water for 5 minutes, rinsed under cold running water and drained

Method

  • 01
  • Preheat oven to 220C. To make a tomato vinaigrette crush 2 tomatoes with your hands into a bowl. Crush half the garlic clove, add it to the tomato along with vinegar and 2 tbsp olive oil, season to taste and set aside for flavours to meld (1 hour). Push liquid and pulp through a strainer using the back of a spoon. Set aside.
  • 02
  • Meanwhile, place capsicum on an oven tray, drizzle with 2 tsp oil and roast, turning occasionally, until charred and softened (30-40 minutes). Cool briefly, then peel and seed capsicum while still warm, cut into bite-size pieces and place in a bowl. Thinly slice remaining garlic and add to capsicum along with 2 tbsp olive oil. Season to taste and set aside until required.
  • 03
  • Reduce oven to 140C. Coarsely tear bread into rough 4cm-6cm pieces and place on a baking tray, drizzle with remaining olive oil, season to taste and roast until golden and crunchy (30-35 minutes). Set aside to cool.
  • 04
  • To serve, coarsely chop remaining tomatoes and combine with remaining ingredients in a large bowl, add tomato vinaigrette and bread, toss well to combine and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Azienda Agricola Buganza, Roero Arneis Riserva 2010, Piedmont.

Featured in

Mar 2015

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