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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.

Old-school German-style crushed potato salad with dill pickles


German cooking is rich in potato salads, be they vinaigrette-dressed and flecked with crisp speck or creamy like this version, where floury potatoes become almost mash-like when mixed with a mustardy mayonnaise. For an extra kick we add some of the liquid from the pickles to the mix.

You'll need

1.2 kg large floury potatoes, such as sebago, scrubbed 4 dill pickles, thinly sliced widthways, plus 100ml pickling liquid 70 ml chicken stock 2 tbsp white wine vinegar ½ Spanish onion, thinly sliced ½ garlic clove, finely chopped 120 gm sour cream 1/3 cup each coarsely chopped dill and flat-leaf parsley, plus extra to serve   Mustard and horseradish mayonnaise 2 egg yolks 1 tbsp German-style mustard 2 tbsp white wine vinegar 220 ml olive oil 3 tsp jarred grated horseradish

Method

  • 01
  • For mustard and horseradish mayonnaise, whisk yolks, mustard and half the vinegar in a bowl to combine. While whisking continuously, gradually add oil, starting with a few drops at a time then in a thin steady stream, until thick and emulsified. Whisk in horseradish and remaining vinegar, season to taste and refrigerate until required. Makes about 1¼ cups; mustard and horseradish mayonnaise will keep refrigerated for 5 days.
  • 02
  • Combine potatoes and enough cold salted water to cover generously in a large saucepan, bring to the boil over medium-high heat and cook until very tender when pierced with a skewer or sharp knife (45-50 minutes). Drain, set aside to cool, then peel and thickly slice. Transfer to a large bowl, add pickle, pickling liquid, stock, vinegar, onion and garlic, season to taste and stand until cooled to room temperature (20-30 minutes).
  • 03
  • Whisk sour cream and half the mustard and horseradish mayonnaise (reserve remainder for another use) in a separate bowl to combine and season to taste. Add to potatoes, stir to combine well (the potatoes will break up a little as you do this), then stir in herbs and serve at room temperature scattered with extra herbs.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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