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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.

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.

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.

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.

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."

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Espresso crème brûlée with hazelnut ice-cream


You'll need

375 ml (1½ cups) pouring cream 125 ml (½ cup) milk 150 gm caster sugar, plus extra for dusting 50 ml espresso strength coffee 9 egg yolks   Hazelnut ice-cream 5 egg yolks 100 gm caster sugar 250 ml (1 cup) pouring cream 200 ml milk 30 gm (1 tbsp) chocolate-hazelnut spread, such as Nutella

Method

  • 01
  • For hazelnut ice-cream, whisk yolks and sugar in a bowl until thick and pale. Set aside. Combine cream, milk and chocolate-hazelnut spread in a saucepan and cook over medium heat, stirring to dissolve (3-5 minutes). Bring just to the boil, then gradually pour over egg yolk mixture, whisking to combine. Return to a clean pan and stir over medium heat without boiling until mixture thickly coats the back of a spoon (10-12 minutes). Refrigerate until chilled, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 750ml and will keep in freezer for up to 2 weeks.
  • 02
  • Preheat oven to 140C. Combine cream, milk, sugar and espresso in a saucepan and stir over medium heat to dissolve sugar, then bring almost to the boil (5-7 minutes). Meanwhile, whisk egg yolks in a bowl until frothy. Whisking continuously, add half the hot cream mixture, then stir in remaining. Strain through a fine sieve into a jug, then divide among four 1 cup-capacity shallow ovenproof dishes. Place dishes in a roasting pan, fill with enough cold water to come almost to the top of the outsides of dishes. Bake until just set (35-45 minutes). Remove dishes from pan, cool to room temperature, then cover and refrigerate until completely chilled (3-3½ hours).
  • 03
  • To serve, scatter an even layer of caster sugar over custards then, using a blowtorch, caramelise sugar. Serve immediately with hazelnut ice-cream.

"We had a beautiful dinner at Sydney's Harbourkitchen&bar. Could chef Alessandro Pavoni please share the delectable espresso crème brûlée recipe? It was so good."
Thao Le, Carnegie, Vic

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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