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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."

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.

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.

Spazzacamino


Spazzacamino, which translates literally as "chimney sweep", is similar to affogato, but instead of having coffee poured over it, it's dusted with finely ground beans. Good-quality Marsala is difficult to find but worth seeking out.

You'll need

To serve: sweet Marsala (see note)   Ricotta gelato 120 ml pouring cream 80 gm caster sugar 90 gm (¼ cup) liquid glucose 60 ml (¼ cup) milk 500 gm firm ricotta Finely grated rind of 1 lemon   Coffee dust 1 tbsp very finely ground coffee beans 1 tbsp raw caster sugar Scraped seeds of ¼ vanilla bean

Method

  • 01
  • For ricotta gelato, bring cream, sugar, glucose and milk to the simmer in a saucepan over medium heat, stirring to dissolve sugar. Beat ricotta in an electric mixer until smooth. Add cream mixture and rind and whisk to combine. Refrigerate until chilled, then freeze in an ice-cream machine and freeze until required. Makes about 800ml.
  • 02
  • For coffee dust, combine ingredients in a bowl.
  • 03
  • Scoop gelato into four serving dishes, sprinkle with coffee dust to taste, pour over Marsala to taste and serve.

Note Use a good drinking-quality Marsala rather than a cooking wine for this recipe. We used superiore semisecco Marsala, which is distributed by Arquilla and available from select bottle shops.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2011

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