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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.

Sugary sugar cake


Spun sugar and crystallised rose petals add a real wow factor to this cake. Begin the petals a day ahead, but, the cake itself is best made and iced on the day of serving, and the spun sugar just before serving.

You'll need

210 gm plain flour 16 eggwhites 1½ tsp cream of tartar 370 gm (1 2/3 cups) caster sugar ½ tsp rosewater To serve: whipped cream   Crystallised rose petals 1 organic red rose, petals only 1 eggwhite, lightly beaten 60 gm caster sugar   Sugar icing 350 gm soft icing mixture 2 eggwhites 2 tsp lemon juice   Spun sugar 150 gm caster sugar 10 gm liquid glucose

Method

  • 01
  • For crystallised rose petals, brush each petal with eggwhite, then sprinkle with caster sugar, place on a baking paper-lined tray and set aside for 12 hours or overnight to dry.
  • 02
  • Preheat oven to 170C. Double sieve flour and ¾ tsp salt into a bowl and set aside. Using an electric mixer, whisk eggwhites and cream of tartar until soft peaks form. With motor running, gradually add sugar in a slow and steady stream until incorporated, then whisk for another 3-4 minutes or until smooth and glossy. Add rosewater and sift flour, in small batches, over, folding in between each addition to incorporate. Spoon into a 2-litre tiffin mould (see note), then, using a spatula, level top (if you have extra batter, discard) and bake on lower rung in oven for 50-60 minutes or until cake springs back when pressed gently with a fingertip and a skewer inserted withdraws clean. Stand on a wire rack for 20 minutes, then using a serrated knife, trim cake flush with pan, discarding excess. Using your hands, gently pull cake away from sides of pan, invert onto a plate (you may need to shake pan) and set aside to cool.
  • 03
  • For sugar icing, using an electric mixer whisk all ingredients for 2-3 minutes on high speed or until smooth and doubled in volume, then, using a palette knife, immediately ice cake and stand for 10 minutes or until icing firms.
  • 04
  • For spun sugar, combine sugar, glucose and ¼ cup water in a small saucepan, bring to the boil, stirring occasionally to dissolve sugar, then brush down edges of pan using a clean, wet pastry brush. Cook over medium heat for 10 minutes or until light caramel, then dip base of pan in cold water to stop caramel cooking. Stir occasionally, using a fork, for 1 minute or until slightly thick. Holding a long-handled wooden spoon horizontally in front of you, dip fork into caramel and flick backwards and forwards over spoon handle to create long, thin threads of toffee. Repeat with remaining caramel. (If caramel becomes too thick, reheat gently and stir with fork until melted.)
  • 05
  • Slide spun sugar from spoon handle and roll to form a cylinder big enough to fit over cake. Place over cake, scatter petals on top and serve immediately with whipped cream.

Note Tiffin moulds are available from speciality cake stores such as Iced Affair.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2007

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