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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.

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.

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.

Parmesan chawanmushi


"Chawanmushi is often served in Japan as part of a kaiseki meal, at the beginning. It's made with eggs, dashi, mirin and soy sauce, steamed and topped with toppings such as shiitake, prawns and lily root," says Federico Zanellato. "We've replaced the dashi and mirin with parmesan consommé and use a rosemary dashi."

You'll need

400 ml milk 100 gm Parmigiano-Reggiano, finely grated 125 gm lightly beaten egg (about 2½ eggs) 1½ tsp white soy sauce (see note) ½ tsp usukuchi soy sauce (see note) To serve: baby shiso leaves and extra-virgin olive oil   Rosemary dashi 6 cm piece of konbu (see note) 8 gm (½ cup firmly packed) bonito flakes (see note) 1½ tbsp (firmly packed) rosemary leaves 1½ tbsp white soy sauce 1½ tbsp mirin (see note) 1/8 tsp xanthan gum (see note)

Method

  • 01
  • Heat milk in a saucepan over low-medium heat to 80C (4-5 minutes). Add parmesan, stir well to combine, then set aside to infuse (40-50 minutes). Strain through a coarse sieve, then through a coffee filter into a jug, pressing lightly to extract all the liquid; you may need to replace the filters a few times as they become blocked (discard solids). Combine remaining ingredients, except shiso and oil, with 100ml cold water and ½ tsp sea salt flakes, then stir into infused milk. Pass again through a fine sieve and divide among four 160ml bowls. Steam in a large steamer over barely simmering water or in a steamer oven at 85C until just set with a slight wobble in centre (14-16 minutes). Set aside at room temperature.
  • 02
  • For rosemary dashi, heat konbu and 250ml water in a saucepan over low-medium heat to 60C and maintain heat for 1 hour to infuse. Discard konbu and bring stock to 85C. Add bonito and rosemary, turn off heat and infuse briefly (10 seconds), then strain through a sieve lined with a double layer of muslin (discard solids) and set aside to cool (30-40 minutes). Add soy sauce, mirin and xanthan gum, blend with a stick blender to dissolve gum, then strain through a very fine sieve.
  • 03
  • To serve, spoon a little rosemary dashi over chawanmushi (you may have some leftover; see note), scatter with shiso leaves and dot with oil.

Note White soy sauce (shiro shoyu), usukuchi soy sauce (light soy), konbu, bonito flakes and mirin are all available from Japanese grocers. Xanthan gum is sold at health-food shops. Dashi will keep refrigerated for a week in an airtight container and can be used as a dressing or for seasoning.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Featured in

Sep 2015

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