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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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

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Sydney's best dishes 2016

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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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

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."

Passionfruit, mint and ginger syrup


Drizzle over mango cheeks or chunks of pineapple, or knock up a jug of fruity punch, laced with extra rum.

You'll need

625 ml (2½ cups) passionfruit juice (from about 36 passionfruit; see note) 150 ml freshly squeezed orange juice 125 ml (½ cup) lime juice 500 gm each raw caster sugar and caster sugar 150 gm ginger, coarsely chopped 1 bunch mint, coarsely chopped 100 ml golden rum

Method

  • 01
  • Combine juices, sugars and 125ml water in a saucepan and stir over medium-high heat until sugar dissolves. Add ginger, bring to the simmer and cook, brushing sides of pan occasionally with a wet pastry brush if sugar crystals form, until thick and syrupy (10-15 minutes). Remove from heat, add mint and rum and stand until cooled to room temperature. Strain through a fine sieve, then transfer to sterilised bottles and refrigerate until cold. Passionfruit, mint and ginger syrup will keep refrigerated for up to 2 months.

Note This recipe makes 1.5 litres of syrup. For passionfruit juice, process passionfruit pulp in a food processor to crack seeds (10-20 seconds), then strain through a fine sieve (discard seeds).


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Dec 2009

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