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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.

Gratin of kipfler potatoes


The potatoes can be prepared several hours in advance, then roasted when you're ready.

You'll need

2 garlic cloves 1 bunch flat-leaf parsley, washed and leaves picked 2 tsp each thyme and rosemary, coarsely chopped 100 ml extra virgin olive oil 1 kg evenly sized kipfler potatoes, cut lengthwise about 3cm thick

Method

  • 01
  • Bring a saucepan of water, along with 1 garlic clove, to the boil. Once boiling, discard the garlic, add plenty of salt and return to the boil. Add parsley leaves and cook until very tender (5 minutes; the leaves should dissolve when pressed between your fingers). Drain, refresh under cold running water, then drain and squeeze out most of the water. Coarsely chop parsley, then add thyme and rosemary. Finely chop remaining garlic and add to herbs with half the oil and set aside.
  • 02
  • Boil the potatoes in salted water for 16 minutes (they should be slightly undercooked), then drain and place in a large bowl. Season with salt and plenty of pepper and drop dollops of the herb oil on top, then use your hands to toss thoroughly. Transfer to a gratin dish and drizzle the remaining oil over the surface.
  • 03
  • Preheat oven to 180C and bake the gratin until potatoes are nicely browned (20-25 minutes) and serve with gayettes de Provence.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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