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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: Chinese roast duck with green onion pancakes


You'll need

1 Chinese roast duck (see note)   Hoisin and ginger dressing 125 ml (½ cup) hoisin sauce 1 tbsp lemon juice, or to taste 2½ tsp finely grated ginger 2 tsp sesame oil   Green onion pancakes 220 ml milk 1 egg 2 tsp light soy sauce 110 gm rice flour 2 green onions, thinly sliced diagonally 30 ml peanut oil   Pea and herb salad 12 snowpeas, trimmed 100 gm jicama, peeled and cut into julienne (see note) 2 green onions, thinly sliced diagonally 50 gm snowpea sprouts, trimmed 25 gm bean sprouts 1 cup (loosely packed) coriander cress 1 long red chilli, seeds removed, halved widthways, thinly sliced lengthways

Method

  • 01
  • For hoisin and ginger dressing, combine all ingredients and set aside.
  • 02
  • For green onion pancakes, whisk milk, egg and soy sauce together in a bowl, gradually add flour, whisking until smooth, then add green onion. Heat ½ tsp peanut oil in a 15cm-diameter frying pan over medium-high heat, add 2 tbsp pancake batter, tip pan to evenly distribute and cook until air bubbles form (1-2 minutes). Turn and cook until golden and cooked through (1-2 minutes). Repeat with remaining batter and oil. Wrap pancakes in foil and set aside.
  • 03
  • For pea and herb salad, blanch snowpeas (1-2 minutes), then refresh in iced water. Drain well, pat dry with absorbent paper, thinly slice diagonally and place in a bowl. Add remaining ingredients and set aside.
  • 04
  • Preheat oven to 200C. Remove meat and skin from duck. Thinly slice meat lengthways, place on an oven tray and place excess skin on top. Warm duck skin, duck and foil-wrapped pancakes in oven until duck skin is crisp (5-10 minutes). Thinly slice skin, combine with meat in a bowl and keep warm. Serve warm pancakes with duck, pea and herb salad and hoisin and ginger dressing.

Note Chinese roast duck is available from Chinese barbecue stores. Jicama (pronounced hee-kah-mah), sometimes called yam bean, is available from Asian and select greengrocers.


It was all the rage in the late 19th and early 20th centuries to pair wines with specific ailments. So sparkling 'Burgundy' - hugely popular at that time in Australia - was often recommended for invalids to help with recuperation. Something to do with the generous black fruit flavours, soothing touch of sweetness and restorative bubbles, perhaps. These days, I find a similar soothing effect can be attained from a plate of roast duck pancakes. Especially at Sunday yum cha after an indulgent Saturday night. And in a happy coincidence, the best accompaniment for roast duck pancakes is a glass or two of slightly sweet sparkling red (as it's now correctly known). Try one that's a blend of shiraz (for richness, to match the succulent duck) and grapes such as cabernet, which give the wine complexity, dryness and a herbal, spicy lift to match the green onion pancakes. - MAX ALLEN

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2008

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