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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

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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."

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Lebanese-style snapper


"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

You'll need

3 onions, 2 sliced into rings, 1 finely chopped 110 ml olive oil 1 garlic clove, crushed 6 silverbeet leaves, stalks diced, leaves torn 1½ tsp sumac 4 baby snapper fillets (about 180gm each), skin on and pin-boned To serve: coriander, flat-leaf parsley and thinly sliced Spanish onion dressed with a lemon vinaigrette To serve: currants and toasted pine nuts   Tahini dressing 2 tbsp tahini (unhulled or hulled, to your taste) Juice of 1 lemon 2 tbsp olive oil 1 garlic clove, crushed

Method

  • 01
  • Sauté onion rings in a large saucepan with 2½ tbsp oil over medium-high heat until evenly caramelised (10-12 minutes).
  • 02
  • Heat 1 tbsp olive oil in a frying pan over medium heat, add onion and garlic and sauté until softened without colouring (3-4 minutes). Add silverbeet stalks, sauté until starting to soften (2-3 minutes), then add leaves and cook until wilted (1-2 minutes). Remove from heat, add ½ tsp sumac and season to taste. Keep warm.
  • 03
  • For tahini dressing, whisk ingredients and 60ml water in a bowl. Season to taste.
  • 04
  • Heat 2 non-stick frying pans over high heat (or work in batches). Add 1 tbsp oil to each. Season snapper with salt and place 2 fillets skin-side down in each pan, shaking to prevent sticking. Press fillets down for 30 seconds to keep flat and cook until golden brown (2-3 minutes), then turn and fry until just warmed through (1-2 minutes).
  • 05
  • To serve, spoon silverbeet onto plates, place fish on top, put an even layer of caramelised onion on top, then herb salad, scatter with currants, pine nuts and remaining sumac, and spoon on a little tahini dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2015 Domaine Simha “Sanskrit” Gamay Noir, Tasmania.

Featured in

Feb 2016

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