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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

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Sydney's best dishes 2016

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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."

Grilled Caesar salad

Ubiquity (and chicken) in the '80s and '90s gave Caesar salad a bad name, but here we bring it bang up to date by treating the lettuce to a quick flash on a very hot grill. While you're at it, you can do the same with the bacon and croûtons. Be sure to serve the salad straight from the grill for maximum smokiness.

You'll need

6 eggs, at room temperature 4 baby cos lettuce, outer leaves reserved for another use, hearts halved lengthways 12 thin baguette slices 6 bacon rashers, rind trimmed For drizzling: olive oil 1 garlic clove, halved 8 anchovy fillets, halved lengthways To serve: coarsely chopped flat-leaf parsley and finely grated parmesan   Anchovy-garlic dressing 1 egg, at room temperature 4 anchovy fillets 2 garlic cloves, finely chopped 60 gm (¾ cup) finely grated parmesan 1½ tbsp each lemon juice and red wine vinegar, or to taste 2 tsp Dijon mustard 60 ml (¼ cup) olive oil


  • 01
  • Soft-boil eggs (7 minutes), then refresh, peel and set aside.
  • 02
  • For anchovy-garlic dressing, boil egg until just coddled (2 minutes), crack into a bowl and break up with a whisk. Pound anchovies and garlic with a mortar and pestle to a coarse paste, add to egg along with parmesan, lemon juice and vinegar, and season to taste. Whisking continuously, gradually add oil in a thin steady stream and whisk until emulsified. Refrigerate until required.
  • 03
  • Heat a char-grill pan or barbecue to high heat. Drizzle cos hearts, baguette slices and bacon with oil and grill in batches (1-2 minutes for cos hearts, 2-3 minutes for baguette and bacon). Rub croûtons while still warm with the cut-side of garlic clove.
  • 04
  • To serve, arrange cos on a platter, crumble croûtons and bacon over, then top with torn egg and scatter with anchovies. Drizzle generously with anchovy-garlic dressing and finish with flat-leaf parsley and grated parmesan.

At A Glance

  • Serves 4 - 6 people
Signature Collection

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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Yeasty, complex late-disgorged sparkling wine.

Featured in

Sep 2015

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