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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.

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Mango recipes

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Sydney's best dishes 2016

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What the GT team is cooking on Christmas Day

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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."

Insalata Russa

You'll need

1 large pontiac potato (500gm), cut into 1cm dice 1 carrot, cut into 1cm dice 100 gm green beans, thinly sliced 100 gm podded peas (200gm unpodded) 75 gm (¼ cup) mayonnaise 1 dill-pickled cucumber, diced 2 golden shallots, diced ¼ cup coarsely chopped flat-leaf parsley 1 tbsp coarsely chopped dill Juice of ½ lemon ½ tsp Dijon mustard Thinly sliced mortadella, or boiled egg, to serve (optional)


  • 01
  • Cook potato and carrot in a saucepan of boiling salted water until tender (10 minutes), then add beans and peas and cook until tender (2-4 minutes). Drain well, then set aside to cool slightly.
  • 02
  • Combine mayonnaise, pickled cucumber, shallot, parsley, dill, lemon juice and mustard in a large bowl. Add vegetables, season to taste, mix to combine, then serve with mortadella, or other cold cuts, or boiled egg.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Russian salad is popular in places well beyond Russia’s borders – Italy in particular. It can be adapted to any time of year, using whatever vegetables are in season. The common thread is potato and the mayonnaise dressing, making it an excellent potato salad to serve with cold cuts or boiled eggs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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