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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

Polenta, apple and ricotta fritters


Bite-sized morsels of polenta batter studded with ricotta and tangy apple - what's not to love? A dusting of citrus-scented sugar makes these beauties taste even better, but you could simply dust with icing sugar instead if you prefer

You'll need

120 gm coarse polenta 120 gm plain flour 55 gm (1/4 cup) caster sugar 1 tsp baking powder 150 ml pouring cream 1 egg Scraped seeds of ½ vanilla bean or ½ tsp vanilla bean paste 110 gm firm ricotta 2 Granny Smith apples, unpeeled, coarsely grated Vegetable oil, for deep-frying   Citrus sugar 150 gm caster sugar Finely grated rind of ½ orange and ½ lemon

Method

  • 01
  • Combine polenta, flour, sugar, baking powder and a pinch of salt in a bowl, then add cream, egg and vanilla and whisk until smooth. Stand for 5 minutes to thicken slightly, then stir in ricotta and apple, making sure you don’t break up the ricotta too much – you want little lumps dispersed throughout the mixture.
  • 02
  • For citrus sugar, combine ingredients in a bowl and set aside.
  • 03
  • Heat oil in a saucepan to 170C. Add rough tablespoonfuls of mixture to oil in batches (be careful, hot oil will spit) and deep-fry, turning occasionally, until golden brown and cooked through (2-3 minutes). Drain briefly on paper towels, toss in citrus sugar to coat and serve hot.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Fruity sparkling prosecco.

Featured in

Jun 2016

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