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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.

Hazelnut custard slice


The old-favourite vanilla slice gets a twist here with the addition of Nutella and coffee and chocolate in the icing. Getting the icing right is important - too thick and it won't spread; too thin and it will run off. You can eat this freshly sliced, but it's quite sticky; best to let it set in the fridge first if you have time. Start this recipe a day ahead to make the hazelnut custard. This recipe makes about 10 pieces.

You'll need

1 sheet butter puff pastry (375gm; see note) 2 tbsp chocolate hazelnut spread (such as Nutella), for spreading   Hazelnut custard 500 ml (2 cups) milk 350 ml pouring cream 150 gm roasted peeled hazelnuts 100 gm caster sugar 6 egg yolks 2 tbsp each cornflour and plain flour Scraped seeds from 1 vanilla bean 70 gm butter, softened   Coffee-chocolate icing 160 gm pure icing sugar, sieved 1 tbsp Dutch-process cocoa, sieved 3 tsp espresso-strength coffee 1 tbsp pouring cream mixed with 1 tbsp water

Method

  • 01
  • For hazelnut custard, bring milk, cream and hazelnuts to the simmer in a saucepan over medium-high heat. Set aside to cool (1 hour), then refrigerate until chilled and infused (4 hours or overnight). Strain hazelnut milk into a clean saucepan and bring to the simmer over medium-high heat. (Discard hazelnuts, or dry them in a low oven and reserve for another use.) Meanwhile, whisk sugar and yolks in a bowl until pale, then add flours and vanilla seeds, and whisk to combine. Gradually pour hot milk mixture into yolk mixture while whisking, then return to pan and whisk over medium-high heat, ensuring you the corners of the pan, until thick and bubbling (5-7 minutes). Set aside to cool briefly (5-7 minutes), then whisk in butter and set aside.
  • 02
  • Preheat oven to 200C. Roll puff pastry to a rectangle about 40cm x 28cm and 3mm thick. Cut into 2 equal rectangles of about 20cm x 14cm. Prick all over with a fork, then place each piece of pastry between 2 sheets of baking paper then 2 oven trays and bake, turning trays halfway through cooking, until pastry is golden and crisp (25-35 minutes). If pastry cooks unevenly, remove top tray and continue baking and turning pastry until dry and crisp. (If you don’t have enough trays, cook pastry sheets one at a time.)
  • 03
  • Place a piece of pastry on a tray lined with baking paper. Spread with hazelnut spread, top with custard and spread to just short of the edges, then sandwich with remaining piece of pastry and refrigerate until custard is set and firm (4 hours or overnight).
  • 04
  • For coffee-chocolate icing, stir 30gm icing sugar, cocoa and coffee in a bowl, adding more icing sugar or coffee as necessary until mixture is a thick spreading consistency. Set aside. Stir cream mixture with remaining icing sugar in another bowl, adding water if necessary until it’s a thick spreading consistency. Spread white icing evenly over slice, then dot dark icing all over. Swirl a skewer through dark icing to create a pattern, then refrigerate until icing sets (1½-2 hours). Trim edges with a serrated knife and cut into slices. Slice will keep refrigerated in an airtight container for 1-2 days.

Note We prefer to use Carême butter puff pastry, which comes in 375gm sheets.


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