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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

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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.

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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.

Black Forest chocolate roulade


Sour cherries add a lovely fresh tart note to this roulade. Fresh cherries will work here, too, if you can find them, and make a sugar syrup in place of the jarred syrup used here. This roulade is adapted from a recipe by food writer Gretta Anna Teplitzky.

You'll need

200 ml thickened cream 200 gm crème fraîche 40 gm (¼ cup) pure icing sugar Dutch-process cocoa, for dusting   Sour-cherry syrup 680 gm (1 jar) sour cherries in syrup, drained, syrup reserved 80 gm caster sugar   Roulade sponge 200 gm dark chocolate (60%-68% cocoa solids) 6 eggs, separated 300 gm caster sugar

Method

  • 01
  • For sour-cherry syrup, combine cherry syrup and sugar in a saucepan over high heat, stir to dissolve sugar, then bring to the boil and cook until syrup coats the spoon (10-15 minutes). Set aside to cool, then refrigerate until chilled (1 hour).
  • 02
  • For roulade sponge, preheat oven to 190C and butter and line a 20cm x 30cm Swiss roll pan with baking paper. Melt chocolate and 80ml water in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Meanwhile, whisk yolks and sugar in an electric mixer until pale and creamy, and whisk eggwhites in a separate bowl until soft peaks form. Fold chocolate mixture into yolk mixture, then fold in eggwhite in batches. Spread batter gently in prepared baking tray and bake until a skewer withdraws clean (25-30 minutes). Remove from oven, cover with a slightly damp tea towel for 5 minutes, then refrigerate in tray placed on a wire rack until cool (20-30 minutes).
  • 03
  • Dust cocoa over a large sheet of baking paper placed on 2 overlapping larger pieces of plastic wrap. Invert cake onto cocoa powder, remove tray and peel off baking paper. Spoon three-quarters of the cherries over sponge and combine remaining with some of the cherry syrup to serve on the side (any remaining syrup can be reserved for another use, such as drizzling over fruit salads and ice-cream).
  • 04
  • Whisk cream, crème fraîche and icing sugar in a bowl to firm peaks, then spread it over the cherries and sponge, leaving a 1cm border. Rolling away from you, and using the plastic wrap to lift and roll over, wrap the roulade until into a log shape (you may need someone to help you hold it in place as you roll; the sponge is delicate and will crack a little but firms up in the fridge), then gently twist the ends of the plastic wrap to secure. Refrigerate roulade on a plastic tray until well chilled and firm (1-2 hours). Dust generously with cocoa, cut into thick slices and serve with extra cherries in syrup. This roulade is best served on the day it’s made.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2016

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