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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.

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."

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.

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.

Charred broccolini with kingfish, miso and sesame


We're used to seeing protein as the hero of many dishes, but here we have kingfish playing a supporting role to charred broccolini, acting more as part of the dressing than the main event. Trim off just the very ends of the broccolini - the long slender stems make great eating and should never go to waste.

You'll need

2 bunches broccolini 1 tbsp grapeseed oil 1 tsp sesame oil 1 sheet nori 200 gm sashimi-quality kingfish, diced To serve: roasted sesame seeds, shiso cress and thinly sliced spring onion   Miso dressing 2 tbsp brown rice vinegar 1½ tbsp shiro miso (see note) 1 tbsp soy sauce 2 tsp mirin 60 ml grapeseed oil 1 tsp sesame oil 1 tbsp julienned ginger

Method

  • 01
  • Heat a char-grill pan or barbecue to high heat. Toss broccolini in combined grapeseed oil and sesame oil and season to taste, then grill, turning occasionally, until just tender and slightly charred on the edges (8-10 minutes). Arrange on a platter. Quickly grill nori until crisp (30 seconds) and set aside.
  • 02
  • Meanwhile, for miso dressing, whisk vinegar and miso in a bowl until smooth, whisk in soy sauce and mirin, then whisk in oils until emulsified. Stir in ginger and set aside.
  • 03
  • Scatter kingfish over broccolini and drizzle with miso dressing to taste. Scatter with sesame seeds, shiso cress and spring onion, crumble nori over to taste and serve.

Note Shiro (white) miso paste is available from Japanese and Asian grocers and health-food stores.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Skins-fermented sauvignon blanc.

Featured in

Sep 2015

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