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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

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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."

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.

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.

Gâteau Opéra


This beautifully layered gâteau is a much-loved classic with its layers of coffee-soaked cake, fluffy buttercream and rich ganache. We'd be lying if we said it was simple to make, but it is an excellent do-ahead cake for entertaining, with all the work done beforehand.

You'll need

80 ml (1/3 cup) espresso To serve: chocolate curls (optional)   Almond joconde 100 gm eggwhite (about 2½) 65 gm caster sugar 3 eggs 100 gm almond meal 60 gm icing sugar, sieved 30 gm plain flour 20 gm melted butter 1 tbsp espresso   Coffee buttercream 220 gm caster sugar 150 gm eggwhites (about 4) 400 gm softened butter 70 ml espresso   Ganache 200 ml pouring cream 20 ml espresso 20 ml brandy 350 gm dark chocolate (56% cocoa solids), finely chopped 80 gm milk chocolate, finely chopped 20 gm butter, finely chopped

Method

  • 01
  • For almond joconde, preheat oven to 180C, and butter and line two 27cm x 37cm Swiss roll pans with baking paper. Whisk eggwhite, sugar and a pinch of salt in an electric mixer until firm peaks form (6-8 minutes), add eggs and whisk until pale and fluffy (3-4 minutes). Fold in almond meal, icing sugar and flour, then fold in butter and coffee. Spread mixture evenly between prepared pans, smooth tops and bake, swapping pans occasionally during cooking, until golden brown and cake springs back when lightly pressed (7-8 minutes). Turn out onto baking paper lightly dusted with flour, remove backing paper and set aside to cool (30 minutes).
  • 02
  • For coffee buttercream, stir 200gm sugar and 80ml water in a small saucepan over medium-high heat until sugar dissolves, brush down sides of pan with a wet pastry brush, then bring to the boil and cook without stirring until syrup reaches 121C on a sugar thermometer (4-5 minutes). Meanwhile, whisk eggwhite and remaining sugar on high speed in an electric mixer until firm peaks form (4-5 minutes) then, when syrup reaches correct temperature, reduce speed to medium, gradually drizzle syrup in down sides of mixer bowl then whisk on high speed until fluffy and cooled to room temperature (4-5 minutes). Whisk in butter a little at a time until pale and fluffy (5-6 minutes), then whisk in coffee and set aside.
  • 03
  • For ganache, bring cream, coffee and brandy to the simmer in a saucepan over medium-high heat, remove from heat, add chocolate, butter and a pinch of salt, stand for 5 minutes, then stir until smooth and combined. Reserve.
  • 04
  • To assemble, lightly oil an 11cm x 27cm straight-sided 11cm-deep loaf tin, then line the base and sides with baking paper, leaving about 10cm of overhang at each long side (to lift the set cake from tin). Cut four 11cm x 27cm rectangles from joconde, and place one in the base of tin and brush with a little coffee. Spoon in enough coffee buttercream to form a 5mm-thick layer, spreading evenly (a small offset spatula is the best tool for this), then freeze until just firm (10 minutes). Pour over a thin layer of ganache, spreading evenly, top with another piece of joconde and repeat brushing, layering and freezing, until you use up the last layer of joconde (you may not need all the coffee buttercream). Brush with coffee, finish with a thin layer of ganache and refrigerate until firm (3-4 hours). Cake will keep covered and refrigerated for 1-2 days.
  • 05
  • To serve, carefully lift cake from tin by overhanging paper, peel paper from sides, then trim sides with a hot, wet knife. Scatter with chocolate curls and slice using a hot, wet knife.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Oct 2015

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