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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."

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.

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.

Perfect match: lamb shoulder and tempranillo


You'll need

  Salad 1 (about 1.7kg) lamb shoulder 2 heads garlic, cloves separated 750 ml (3 cups) veal stock 250 ml (1 cup) tempranillo 200 gm (1 cup) dried chickpeas, soaked overnight 2 Spanish onions, thinly sliced 125 gm (1 cup) green olives, cheeks removed, pits discarded 4 (about 400 gm) silverbeet leaves, thinly sliced 1 cup (loosely packed) each flat-leaf parsley and mint leaves 1 lemon, juice only ½ tsp sweet smoked paprika, or to taste   Paprika, lemon and garlic marinade 6 cloves garlic, crushed 2 lemons, finely grated rind only 1 tbsp sweet smoked paprika, dry-roasted 2 tbsp extra-virgin olive oil

Method

  • 01
  • For paprika, lemon and garlic marinade, combine ingredients and season to taste with sea salt and freshly ground black pepper. Rub marinade over lamb, place in a roasting tray, cover and refrigerate overnight.
  • 02
  • Preheat oven to 160C. Place lamb and garlic cloves in a roasting pan, then pour over stock and wine. Cover with foil and cook, basting occasionally, for 3 hours or until lamb is tender and falling off the bone. Cool. Drain juices from pan into a jug. Stand until fat and juices separate. Skim fat and discard. When lamb is cool enough to handle, remove meat from bone and shred using a fork, discarding bone, sinew and fat. Return lamb to roasting pan, squeeze garlic from skins and add to meat.
  • 03
  • Meanwhile, drain chickpeas, place in a saucepan, cover with water, bring to the boil and cook for 30 minutes or until tender, drain, refresh under cold running water and set aside.
  • 04
  • Place pan juices in a saucepan over medium heat. Bring to the boil and cook for 10 minutes or until reduced to half a cup. Pour juices over lamb and cover with foil.
  • 05
  • To serve, reheat lamb in oven for 10 minutes or until heated through. Place lamb and juices in a bowl and add chickpeas, onion, olives, silverbeet, herbs and lemon juice, tossing gently to combine. Season to taste with paprika, sea salt and freshly ground black pepper. Serve immediately.

Note You will need to begin this recipe 1 day ahead.


One of my favourite food and wine memories of all time is arriving in the Ribera del Duero wine region in north-central Spain late one warm afternoon (lunchtime, Spanish time) and visiting a bustling family restaurant where slow-cooked lamb was the speciality of the house. The air was thick with the sound of chatting and laughter and the smell of sweet fat and garlic, and the wine on the table was the dark purple local red made from the tempranillo grape. This wine was joven or 'young' style: it hadn't spent much time in barrel (if any) before being bottled and was bursting with succulent, supple, gently tannic but rich fruit. And it tasted absolutely spectacular with the fragrant, garlicky richness of the meat. Ever since then, whenever someone starts braising a shoulder of lamb, I automatically reach for a bottle of young tempranillo - either Spanish or, increasingly, Australian. - Max Allen


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2007

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