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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.

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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.

Roast blue-eye trevalla with spinach hollandaise


Any firm-fleshed white fish can be substituted in this simple but elegant dish, but it needs to be firm - these types of fish roast best. If the butter hardens in the hollandaise stir it gently over the pan of simmering water again until it just softens; be careful because it will split if it gets too warm.

You'll need

2 tbsp olive oil 4 pieces blue-eye trevalla fillet (about 220gm each) To serve: boiled kipfler potatoes   Spinach hollandaise 480 gm baby spinach leaves 75 ml white wine vinegar 75 ml dry white wine 2 golden shallots, thinly sliced 10 black peppercorns 3 egg yolks 200 ml clarified butter (see note)

Method

  • 01
  • For spinach hollandaise, blanch spinach to just wilt (30 seconds), drain and refresh in iced water. Drain well, squeeze out excess moisture, finely chop and set aside. Simmer vinegar, wine, shallots and peppercorns in a small saucepan over medium heat until reduced by half (3-4 minutes), then strain into a heatproof bowl. Add egg yolks and whisk over a saucepan of gently simmering water until pale and frothy and thick enough to hold a ribbon when drizzled from the whisk (5-6 minutes). Remove from heat and add butter in a thin steady stream, whisking continuously until thick and emulsified. Season to taste, stir in spinach and keep warm.
  • 02
  • Preheat oven to 180C. Heat olive oil in a large frying pan over high heat, add blue-eye skin-side down and cook until skin crisps (1-2 minutes), turn, place in the oven and roast until almost cooked through (10-12 minutes). Serve hot with spinach hollandaise and boiled potatoes.

Note Clarified butter is made by melting chilled diced butter over low heat until the yellow fat separates from the white milk solids. Pour off the clarified fat and discard solids; 300gm butter yields about 200ml clarified butter.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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