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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

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.

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."

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Salade Niçoise


What constitutes a classic salade Niçoise can get purists a little hot under the collar - if young tender broad beans and artichokes are in season they may be included, raw, but never cooked beans or potatoes if you want to correctly call it "Niçoise". This version stays true to these dictates, although the inclusion of vinegar may cause a stir - the sticklers will allow a drop or two at most, but for our taste, a little more doesn't hurt.

You'll need

6 eggs, at room temperature 4 vine-ripened tomatoes, thickly sliced 4 small globe artichokes, stalks trimmed Juice of ½ lemon 200 gm mixed cherry tomatoes, halved 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced 100 gm small podded broad beans (about 250gm unpodded) 200 gm canned tuna in oil or preserved tuna, drained ½ small Spanish onion, thinly sliced 70 gm Niçoise olives (see note) ½ cup (loosely packed) small basil leaves 50 ml olive oil 20 ml red wine vinegar, or to taste 8 anchovies (we’ve used Ortiz)

Method

  • 01
  • Boil eggs until cooked to your liking (8 minutes for hard-boiled), drain and cool under cold running water. Peel and halve just before serving.
  • 02
  • Place sliced tomatoes in a colander, scatter with a little sea salt and stand over a bowl to drain (8-10 minutes; discard liquid).
  • 03
  • Remove tough dark outer leaves of artichokes, halve and remove hairy chokes with a teaspoon. Peel stalks, then slice artichokes into thin wedges and toss in lemon juice to prevent discolouring.
  • 04
  • To serve, arrange eggs, sliced tomatoes, artichokes, cherry tomatoes, cucumber, broad beans, tuna, onion, olives, and basil on plates and season to taste. Combine oil and vinegar in a screw-top jar, season to taste and shake to emulsify. Drizzle over salad, scatter anchovies over and serve.
Note Niçoise olives are available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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