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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.

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

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

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

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.

Baked pork and veal meatball sub


Who doesn't love a meatball sandwich? This version ups the ante with a garlic butter melting into the crusty baguette.

You'll need

50 ml olive oil 1 onion, diced 2 garlic cloves, finely chopped 800 gm canned cherry tomatoes 500 ml (2 cups) passata 100 ml red wine 2 fresh bay leaves 2 thyme sprigs 1 tbsp red wine vinegar, or to taste 2 medium crusty baguettes, split lengthways To serve: shaved parmesan and wild rocket   Garlic butter 150 gm softened butter 1 garlic clove, finely chopped 40 gm finely grated parmesan ¼ cup finely chopped flat-leaf parsley Finely grated rind of 1 lemon, juice of 2   Pork and veal meatballs 1½ tbsp olive oil ½ onion, finely diced 1 garlic clove, finely chopped 60 gm mild pancetta, diced 500 gm each minced pork and minced veal 100 gm firm ricotta 30 gm each finely grated parmesan and pecorino 30 gm fine fresh white breadcrumbs 2 tbsp each finely chopped oregano and flat-leaf parsley 2 tsp each finely chopped thyme and rosemary 1 egg To taste: freshly grated nutmeg

Method

  • 01
  • For pork and veal meatballs, heat oil in a saucepan over medium-high heat, add onion, garlic and pancetta, and sauté until tender and fragrant (4-5 minutes). Transfer to a bowl, cool completely, then add remaining ingredients, season to taste and mix well with your hands to combine. Roll into golfball-sized balls, place on a tray, cover and refrigerate to rest (30 minutes).
  • 02
  • Heat half the oil in a casserole, add onion and garlic and sauté until tender (4-5 minutes). Add cherry tomatoes, passata, wine and herbs, season to taste and simmer until beginning to thicken (15-20 minutes). Season to taste and set aside.
  • 03
  • Preheat oven to 160C. Heat remaining oil in a large frying pan, add meatballs and brown all over. Add to tomato sauce, transfer to oven and bake, turning meatballs occasionally, until cooked through and sauce is thick and rich (30-40 minutes). Remove from oven, discard herbs and stir in vinegar.
  • 04
  • For garlic butter, beat ingredients in a bowl to combine and season to taste.
  • 05
  • Heat grill to high. Spread garlic butter all over the inside of both baguettes and grill until golden and bubbling (2-3 minutes). Fill baguettes with meatballs, top with sauce, shaved parmesan and rocket, cut each into 2 or 3 portions and serve hot.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

American pale ale.

Featured in

Apr 2015

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