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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.

Moules à la Normande


You'll need

1 kg Sebago potatoes, peeled, cut into 1cm-thick batons and soaked in cold water For deep frying: vegetable oil 4 golden shallots, thinly sliced 4 thyme sprigs 2 fresh bay leaves 2 kg black mussels, beards removed and scrubbed 200 gm small button mushrooms, thinly sliced 355 ml cider 200 gm crème fraîche 1 tbsp coarsely chopped flat-leaf parsley To serve: crusty baguette   Beurre d’escargot 125 gm unsalted butter, softened 3 garlic cloves, finely chopped 1 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • For beurre d’escargot, combine all ingredients and season to taste. Set aside.
  • 02
  • Drain potatoes and pat dry. Heat oil in a deep-fryer or saucepan to 140C. Add half the potato, cook until tender (3-5 minutes), drain on absorbent paper, repeat with remaining potato. Set aside. Increase heat to 180C.
  • 03
  • Melt beurre d’escargot in a large heavy-based saucepan. Add shallot and herbs and cook over medium heat until shallot is soft (5-7 minutes). Add mussels, mushrooms and cider, cover, increase heat to high, shaking pot to distribute mussels evenly. Cook until mussels open (3-5 minutes), discarding any that haven’t opened, use a slotted spoon to transfer to a bowl and keep warm. Bring pan juices to the boil and cook until reduced by a third (5-7 minutes). Remove from heat, whisk in crème fraîche and season to taste.
  • 04
  • Deep-fry potato until golden (3-5 minutes). Drain on absorbent paper and season to taste with sea salt. Spoon mussels into dishes, ladle over cooking liquid and scatter with parsley, Serve with chips and baguette, if desired.

"The moules à la Normande at Darlinghurst's La Brasserie are just so tasty. Would David Bransgrove be willing to share his recipe?"
Adelle Peterson, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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