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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.

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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.

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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.

Perfect match: whiting with semillon sauvignon blanc


You'll need

6 (about 600gm) fillets of King George whiting, cut into 5cm lengths 2 Lebanese cucumbers, thinly sliced widthways To serve: baby shiso and mizuna leaves (see note)   Roasted sesame dressing 2 tsp sesame seeds 2 tbsp grapeseed oil 2 tbsp each of mirin and rice wine vinegar 1 tsp sesame oil

Method

  • 01
  • For roasted sesame dressing, heat a frying pan over medium heat and dry roast sesame seeds for 1-2 minutes or until starting to colour and pop. Add grapeseed oil, cook for another minute, remove from heat, add remaining ingredients and season to taste with sea salt. Cool completely.
  • 02
  • Combine fish and dressing in a bowl. Arrange cucumber on plates, top with fish, scatter over shiso and mizuna leaves and serve immediately drizzled with excess dressing.

Note Baby shiso and mizuna are available from select greengrocers. If unavailable, substitute with other baby leaves such as coriander and lamb's lettuce (mâche).


I haven't had these statistics officially verified, but the quantity of semillon sauvignon blanc likely to be consumed in Australia this summer would fill Sydney Harbour three times over. The style has become a perennial favourite among white wine drinkers everywhere - and for good reason. Unlike the overtly herbaceous, passionfruity punch of a single varietal sauvignon blanc, or the lean, lemony tartness of a straight semillon, blending the two together can knock back savvy's boisterous nature and fill out sem's austerity, creating a more complex, harmonious, food-friendly whole. This dish is extremely well-suited to the aromatic, youthful qualities of a good 2007 vintage sem sav: the clean, fresh flavours of the whiting reflect the up-front directness of the wine, while the savoury semillon component is echoed by the toasty notes of the sesame. The cut of rice wine and mirin and the aromatic herbal kick of the sauvignon is reflected in the crunchy green of the cucumber and peppery bite of the leaves.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2008

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