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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.

Matcha rice with smoked trout, cucumber and pickled ginger


You'll need

460 gm (2 cups) sushi rice, rinsed 1½ tsp matcha (see note) 90 ml rice vinegar 1 tsp caster sugar 70 ml grapeseed oil 1 tbsp soy sauce 1 garlic clove, finely chopped Lebanese cucumbers, seeds removed, thinly sliced 2 tbsp pickled ginger, cut into julienne 2 spring onions, thinly sliced 200 gm smoked trout, coarsely flaked To serve: roasted sesame seeds

Method

  • 01
  • Bring rice, matcha, 600ml cold water and a pinch of salt to the boil in a saucepan over high heat and boil for 2 minutes, stirring occasionally,. Cover with a lid, reduce heat to low and simmer without uncovering for 8 minutes. Remove from heat. Combine 50ml vinegar and sugar in a bowl, drizzle over rice, cover and set aside for 5 minutes. Tip rice onto a tray and spread out to cool briefly.
  • 02
  • Whisk grapeseed oil, soy sauce, garlic and remaining vinegar in a bowl.
  • 03
  • Toss cucumber, pickled ginger, spring onion and a little dressing in a bowl to coat.
  • 04
  • Serve matcha rice topped with trout, cucumber salad, sesame seeds and extra dressing.

Note Matcha, a powdered green tea, is available from Japanese supermarkets.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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