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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.

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.

Anticuchos


These grilled beef skewers originated in Peru but are also popular in Bolivia. They're typically made with ox heart but other cuts of beef such as skirt steak work well, too. Ox heart needs to be ordered ahead from your butcher, who can also trim off the arteries for you. 

You'll need

1 tbsp cumin seeds 1 ox heart, trimmed of fat and sinew, or 1 large skirt steak, thinly sliced 3 garlic cloves, crushed 2 tbsp olive oil 2 tsp aged red wine vinegar   Chilli peanut sauce 10 long red chillies 2 Roma tomatoes 100 gm roasted unsalted peanuts, coarsely chopped ¼ cup coarsely chopped coriander 2 tbsp mild-flavoured extra-virgin olive oil 1 tsp lime juice, or to taste

Method

  • 01
  • Dry-roast cumin seeds until fragrant (1 minute; see cook’s notes p185). Cool briefly and coarsely crush with a mortar and pestle. Transfer to a bowl along with beef, garlic, oil and vinegar, toss to combine and refrigerate to marinate (at least a few hours or preferably overnight).
  • 02
  • Thread beef pieces onto skewers, then set aside on a tray, cover, and refrigerate until ready to cook.
  • 03
  • Meanwhile, for chilli peanut sauce, grill chillies and tomatoes on a wire rack over a gas flame, turning occasionally, until blackened (2-3 minutes; this can also be done on a barbecue or in the oven). Transfer to a bowl, cover with plastic wrap and leave to steam for 5-10 minutes. Peel chillies and tomatoes, and remove seeds from chillies. Coarsely chop tomatoes and chillies, then pulse in a food processor with peanuts until processed to a coarse paste. Season to taste, stir in coriander, oil and lime juice and transfer to a bowl.
  • 04
  • Bring a charcoal grill or barbecue to high heat and grill skewers in batches, turning occasionally, until charred and just cooked (3-5 minutes). Transfer to a platter, sprinkle with sea salt and serve with chilli peanut sauce.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Dark red tannat.

Featured in

Jul 2016

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