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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Stuffed mussels (Midye dolma)


You'll need

1 kg large black mussels, scrubbed 60 ml (¼ cup) olive oil 1 small onion, finely chopped 1 cinnamon quill 1½ tsp ground allspice 1 tsp ground black pepper 150 gm baldo rice, rinsed thoroughly 1 tsp caster sugar Lemon wedges, to serve

Method

  • 01
  • Empty mussels into a large bowl and pick out any broken or small-shelled mussels to make a stock, place these in a saucepan with 350ml water and bring to the boil, then remove from heat. Refrigerate remaining whole mussels, covered with a damp tea towel.
  • 02
  • Heat oil in a saucepan over medium heat. Add onion and cinnamon quill and sauté until onion is translucent (7-10 minutes). Add allspice and pepper and cook gently until fragrant (2-3 minutes). Add rice, stir to coat well, then add sugar and a good pinch of salt. Strain mussel water into rice, bring to the boil, then cover, reduce heat to low and simmer until rice absorbs liquid (15 minutes). Remove from heat, remove lid, cover with a tea towel and set aside to cool briefly.
  • 03
  • Shuck raw mussels by inserting a small sharp knife at the flat side near the beard, and draw it along to the rounded side, twisting slightly to release the connective tissue. The mussel should still be connected to the shell and should still close. Remove beard. Fill mussel flesh with ½ tbsp of rice mixture. Close shells, place in a large, wide saucepan and repeat with remaining mussels and rice. Add 150ml cold water to the pan, cover and simmer over medium heat until cooked through (2-3 minutes). Serve with lemon wedges.
  • 04
  • Note Baldo rice is a medium-grain rice available from Turkish grocers. If it’s unavailable, use another medium-grain rice.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Efes Pilsener from Turkey

Featured in

Sep 2016

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