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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.

Quince tart


Quince don't always need to be cooked to a deep, dark burgundy. Here they're cooked just until they have a beautiful blush, giving them a lighter taste.

You'll need

130 gm pure icing sugar, sifted 130 gm almond meal 30 gm plain flour, sifted 130 gm butter, softened, plus extra for greasing 2 eggs 25 ml brandy For drizzling: thickened or pouring cream   Poached quince 3 quince, quartered, peel reserved 600 gm white sugar 1 vanilla bean, split and seeds scraped 1 cinnamon quill   Shortcrust pastry 300 gm plain flour 220 gm cold butter, coarsely chopped 2 egg yolks

Method

  • 01
  • For poached quince, combine ingredients and 1½ litres water in a saucepan (make sure quince are covered). Bring to a simmer, stir to dissolve sugar, then cook over low heat until blush (4 hours). Cool, refrigerate until chilled (1-2 hours), then strain liquid into a saucepan. Cut quince into wedges and refrigerate until required. Cook liquid over medium-high heat until syrupy (1 hour). Makes 350ml. Syrup will keep for 1 week.
  • 02
  • Meanwhile, for shortcrust pastry, process flour, butter and a pinch of salt in a food processor until fine crumbs form. Add egg yolks and process until mixture comes together. Turn dough onto lightly floured work surface and form into a smooth log. Wrap in plastic wrap, refrigerate for 45 minutes to rest.
  • 03
  • Roll out pastry on a lightly floured surface to a 20cm x 40cm rectangle then line a buttered 13cm x 35cm fluted tart tin. Trim edges and refrigerate until chilled (1-2 hours).
  • 04
  • Meanwhile, preheat oven to 180C. Combine icing sugar, almond meal and flour in the bowl of an electric mixer fitted with a paddle. Add butter and mix until just incorporated. Gradually add eggs, one at a time, beating after each addition until incorporated, then stir through brandy. Cover with plastic wrap and refrigerate for 30 minutes to rest.
  • 05
  • Blind bake tart (15-20 minutes), remove paper and weights and bake until golden and crisp (3-5 minutes). Cool in tart tin on a wire rack.
  • 06
  • Spoon almond mixture into prepared case, level with a moistened spatula and bake until golden and puffed (10-15 minutes). Serve warm or at room temperature, topped with sliced quince and drizzled with quince syrup and cream.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2009

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