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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.

Blini with smoked trout, herbed crème fraîche and fennel


You'll need

1 baby fennel bulb, thinly shaved on a mandolin then finely chopped, fronds reserved Juice of 1 lemon, or to taste 1 golden shallot, finely chopped 30 ml extra-virgin olive oil 1 quantity blini To serve: salmon roe 200 gm smoked trout   Herbed crème fraîche 300 gm crème fraîche Finely grated rind and juice of 1 lemon ¼ garlic clove, finely chopped 2 tbsp each finely chopped chives, spring onion and dill

Method

  • 01
  • For herbed crème fraîche, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 02
  • Combine fennel, fronds, lemon juice, shallot and olive oil in a bowl, season to taste and toss to combine.
  • 03
  • To serve, top blini with herbed crème fraîche, smoked trout and a little fennel salad, then top with salmon roe.

At A Glance

  • Serves 36 people
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At A Glance

  • Serves 36 people

Featured in

Nov 2011

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