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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.

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.

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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.

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.

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."

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.

Rhubarb dumplings


"My mother comes from Bavaria where potatoes are used many different ways," says Hafner. "In fact, she has a very old Dr Oetker cookbook, which has 200 recipes devoted to the potato! Quite a few of those are desserts (Germans are pretty inventive when it comes to the humble potato). These potato dumplings rolled in buttery cinnamon breadcrumbs and stuffed with rhubarb compote are her recipe - she also uses Angelina plums in autumn, which are equally delicious. You really only need one for dessert, but any leftovers are delicious the next day cold."

You'll need

500 gm (about 3) Desiree potatoes 50 gm fine semolina 40 gm plain flour, plus extra for coating 1 egg yolk 150 gm fine fresh white breadcrumbs 60 gm butter, diced 75 gm caster sugar 1 tsp ground cinnamon   Rhubarb compote 400 gm rhubarb (about 1 bunch), washed and cut into 2cm pieces 150 gm raw caster sugar 1 piece thinly peeled orange rind Juice of ½ lemon

Method

  • 01
  • For rhubarb compote, place rhubarb in a saucepan, sprinkle with sugar and stand until juices to start seep out (20-25 minutes). Add orange rind and lemon juice and simmer over low heat, covered with a lid and stirring occasionally, until rhubarb is just tender, but still holds its shape (4-6 minutes). Set aside to cool in pan, then refrigerate until required.
  • 02
  • Simmer potatoes in a large saucepan of water until tender (25-30 minutes). Drain well then, when cool enough to handle, peel and pass through a mouli (or mash and pass through a coarse sieve) into a bowl. Add semolina, flour and egg yolk, mix to a smooth dough (it should be firm but not sticky; lightly dust with flour if necessary), cover and set aside.
  • 03
  • Meanwhile, preheat oven to 180C, spread breadcrumbs on an oven tray and toast, stirring occasionally, until light golden (4-6 minutes). Heat butter in a large frying pan over medium heat until foaming, add sugar, cinnamon and breadcrumbs, and stir continuously until crumbs are golden brown (1-2 minutes). Set aside.
  • 04
  • Divide dough into 9 pieces of about 50gm (2½ tbsp). Working with a piece at a time, roll in your hand, dusting with a little flour, to form a smooth ball, then flatten to about 1.5cm thick and place a teaspoonful of rhubarb compote (but no liquid) in the centre. Roll dough around compote to enclose, sealing any patches where filling seeps through, place on a tray and repeat with remaining dough and compote.
  • 05
  • Blanch dumplings very gently in a large saucepan of barely simmering water until they float (15 minutes). Remove with a slotted spoon, gently shake off excess water, and place on paper towels briefly to drain. Roll in crumbs to coat evenly and serve with extra compote.

At A Glance

  • Serves 9 people
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At A Glance

  • Serves 9 people

Drink Suggestion

Pennyweight Muscat.

Featured in

Aug 2015

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