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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.

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."

Shark Bay Wild Scampi Caviar

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

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.

Pineapple, mint, ginger and lime crush


With its bright flavours, this punch is a great way to start any summer lunch. You can also make a batch without the gin for non-drinkers or designated drivers - they'll thank you for it. We like to use a good cloudy ginger beer with plenty of gingery kick.

You'll need

400 gm coarsely chopped pineapple (about ½ pineapple) Juice of 3 limes and 2 oranges 50 gm finely grated ginger 180 ml gin To taste: ginger beer To serve: lemon, lime and orange slices and mint   Vanilla-mint syrup 165 gm caster sugar 1 vanilla bean, split and seeds scraped ½ cup (firmly packed) mint

Method

  • 01
  • For vanilla-mint syrup, stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, add vanilla bean and seeds, bring to the boil and cook until a light syrup forms (1-2 minutes). Remove from heat, add mint, pour into a container and refrigerate until chilled. Strain (discard mint and return vanilla pod to syrup), then refrigerate until required. This syrup keeps for up to a month.
  • 02
  • Pulse pineapple in a food processor to finely chop, transfer to a jug, add juices, ginger and vanilla-mint syrup. Add gin and plenty of ice, stir to chill, top up with ginger beer to taste and serve garnished with citrus slices and mint.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Feb 2015

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