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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

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Sydney's best dishes 2016

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Summer feta recipes

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Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

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.

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."

Cheese biscuits


You can't go wrong with cheese biscuits. We've used a mix of cheddar and parmesan, but you could play around with any of your favourite hard aged cheeses.

You'll need

100 gm butter, chilled, diced 120 gm plain flour 50 gm each finely grated parmesan and vintage cheddar 1 egg yolk To season: ground mace, to season (optional)

Method

  • 01
  • Rub butter into flour with your fingertips in a bowl until mixture resembles fine crumbs (or combine in a food processor), then add parmesan and cheddar, season with a pinch of fine salt and mix to combine. Combine egg yolk and 25ml water in a bowl, add to flour mixture and bring together with your hand, then turn out onto a lightly floured surface and knead gently until smooth. Roll out to 20cm x 30cm between sheets of baking paper, then refrigerate to rest and chill (1 hour).
  • 02
  • Preheat oven to 170C. Remove paper from dough and cut dough into rounds with a 4.5cm cutter and place on oven trays lined with baking paper. Season with sea salt flakes, mace and a very generous grinding of black pepper. Bake, swapping trays halfway through cooking and flipping biscuits so they brown on both sides, until golden (16-18 minutes). Set aside to cool. Biscuits will keep in an airtight container for 1-2 days. If they soften, refresh them in a warm oven before serving.

At A Glance

  • Serves 20 - 24 people
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At A Glance

  • Serves 20 - 24 people

Featured in

Dec 2014

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