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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.

Shark Bay Wild Scampi Caviar

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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.

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.

Choc-malt rice puff sundaes


This sundae is inspired by our love of Coco Pops and chocolate crackles. There's an element of both in the mix and it all adds up to a chocolate-cereal lover's delight. Eat it for breakfast if you dare.

You'll need

100 gm milk chocolate, melted 25 gm puffed rice, plus extra to serve 450 ml milk 100 gm malted milk powder, or to taste, plus extra to serve Scraped seeds of 1 vanilla bean   Choc-malt ice-cream 600 ml pouring cream 300 ml milk 6 egg yolks 110 gm (½ cup) raw caster sugar 150 gm malted milk powder 230 gm dark chocolate (56% cocoa solids), finely chopped

Method

  • 01
  • For choc-malt ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat, then remove. Whisk yolks and sugar in a bowl until thick and pale (3-4 minutes), whisk in malt then, whisking continuously, pour in cream mixture and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (5-6 minutes). Whisk in chocolate, transfer to a bowl and cool to room temperature. Churn in an ice-cream machine and freeze until required. Makes about 1.5 litres.
  • 02
  • Stir milk chocolate and rice puffs in a bowl to coat, spread on a tray and refrigerate until chilled, then break into shards.
  • 03
  • Bring milk, malt powder and vanilla to the simmer in a saucepan over medium-high heat, whisk until frothy, then keep warm. Spoon a little malt powder into serving glasses and top with a little chocolate-coated puffed rice. Top with scoops of ice-cream, more malt and puffed rice and serve with warm malted milk to pour on top.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2014

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