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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

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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.

Bodega's hot cross buns


"The newest Bodega classic - concocted around Easter; staying on the menu forever," say Abrahanowicz and Milgate. "In true Bodega style, it's a crazy combo of ingredients that just work." The chefs make their own daikon kimchi; we've bought ours in. 

You'll need

350 gm piece of corned beef 1/2 onion, coarsely chopped 1/2 carrot, coarsely chopped 1/2 celery stalk, coarsely chopped 1 fresh bay leaf ½ tsp black peppercorns 20 gm butter, diced 100 gm drained kimchi 50 gm pickled guindilla chillies (see note in pork belly recipe)   Hot cross buns 50 ml milk 25 gm molasses, plus 2 tsp extra for brushing ½ egg, lightly beaten 14 gm dried yeast 40 gm rye flour 1¼ tsp caster sugar 2 tsp Dutch-process cocoa 1 tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground cloves ¼ tsp ground ginger 250 gm (1 2/3 cups) baker’s flour 75 gm margarine   Smoked oyster mayo 50 gm canned smoked oysters 1 egg yolk 2 tsp sherry vinegar 1 tsp hot English mustard 180 ml vegetable oil

Method

  • 01
  • Place corned beef, onion, carrot, celery, bay leaf and peppercorns in a saucepan, and cover with water (about 1.25 litres). Bring to the boil, reduce to a gentle simmer and cook until tender (3-3½ hours; top up with water when needed).
  • 02
  • For hot cross buns, grease a 17cm-square cake tin and line with baking paper. Combine milk, molasses, egg and 75ml lukewarm water in a bowl, stir in yeast and stand in a warm place until foamy (4-5 minutes). Combine rye flour, sugar, cocoa, spices, 215gm baker’s flour and a pinch of salt in an electric mixer fitted with a dough hook, add margarine and mix to fine crumbs. Gradually add yeast mixture, and knead until smooth and elastic (7-8 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-2 hours). Divide into nine even pieces, roll into balls and place in prepared tin. Cover loosely with plastic wrap and stand until doubled in size (45-55 minutes). Preheat oven to 170C. Combine extra molasses with a few drops water and brush tops of buns. Mix remaining flour with enough water to form a thick paste (about 35ml), transfer to a piping bag with a 5mm plain nozzle and pipe crosses on the buns. Bake until golden brown and cooked through (20-25 minutes). Cool on a wire rack, then halve.
  • 03
  • For smoked oyster mayo, process oysters, egg yolk, vinegar and mustard in a food processor to combine, then, with motor running, gradually add oil in a thin steady stream until thick and emulsified. Season to taste and refrigerate until required. Smoked oyster mayo will keep for 3 days.
  • 04
  • Melt half the butter in a large frying pan over medium heat, add half the bun halves cut-side down and cook until toasted (3-4 minutes). Wipe pan with paper towels, and repeat with remaining butter and buns. Heat a char-grill pan to high heat. Drain and thinly slice corned beef, and grill until warm and slightly smoky (20-30 seconds each side).
  • 05
  • To serve, spread oyster mayo on both sides of buns, fill each with 2 slices of corned beef, top with kimchi and chilli, sandwich with tops and secure with toothpicks or skewers.

At A Glance

  • Serves 9 people
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At A Glance

  • Serves 9 people

Drink Suggestion

Ambar 1900 beer.

Featured in

Jul 2016

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