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Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

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Dan Hong's salt and pepper calamari with lime aioli

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Dark gingerbread cake with mandarin compote

Topped with a jewel-like mandarin compote, this dark, spicy gingerbread bundt will be the crowning glory of any winter feast.

You'll need

375 gm (2½ cups) flour 180 gm (1 cup) light brown sugar 30 gm fresh ginger, finely grated 2 tsp ground ginger 1 tsp ground cinnamon ½ tsp each ground allspice and ground nutmeg 1½ tsp baking powder ¾ tsp bicarbonate of soda 2 eggs, lightly beaten 125 gm (1/2 cup) each molasses and golden syrup 160 ml (2/3 cup) vegetable oil   Mandarin compote 220 gm caster sugar 3 mandarins, segmented, pith removed 2 tbsp mandarin juice Juice of 1 lemon 1 vanilla bean, split, seeds scraped 1 tsp orange-blossom water


  • 01
  • For mandarin compote, stir sugar and 100ml water in a saucepan over medium-high heat to dissolve sugar, bring to the boil, brushing down sides of pan with a wet pastry brush, and cook until caramel (8-10 minutes). Reduce heat to low, add mandarin segments and juices (careful as hot caramel will spit), vanilla and orange-blossom water, and stir to combine. Cool to room temperature and store in the fridge until required. Mandarin compote will keep for up to a week refrigerated in an airtight container.
  • 02
  • Heat oven to 180C. Combine flour, sugar, fresh ginger, ground spices, baking powder and bicarbonate of soda, and a pinch of salt in a bowl and mix well.
  • 03
  • In a separate bowl, combine eggs, molasses, golden syrup and oil, and beat well. Add 250ml water, stir to combine, then add to flour mixture, whisking to combine. Pour batter into a buttered and floured 23cm-diameter fluted ring tin and bake until a skewer inserted withdraws clean (45-55 minutes). Cool on a wire rack for 15 minutes, then invert onto a serving plate to cool for a further 30 minutes. Serve with mandarin compote spooned on top. Gingerbread cake is best eaten on the day of making, but will keep in an airtight container for up to 3 days.

Note This cake works really well with a thick vanilla custard.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Aug 2014

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