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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.

Shark Bay Wild Scampi Caviar

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

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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.

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.

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."

Boon Café at Jarern Chai Grocer

A mighty tasty mash-up of Sydney's obsession with café culture and authentic Thai eats.

Asian sandwiches - an oxymoron? Far from it. But there's a new sheriff in town, and it's an Australian exclusive.

Pioneering Sydney group Chat Thai has expanded into the grocery market, taking over a large tenancy around the corner from its Haymarket HQ. The unique selling point at its in-house eatery, Boon Café, is Thai sandwiches.

Picture fried crab and prawn cake with smoked chilli relish on a milk bun, or the seriously spicy likes of soft-boiled eggs, northern-style smoked eggplant nahm prik relish or northern-style pork larb with grilled chicken liver between slices of Brickfields bread, teamed with Single Origin coffee, fresh herbal teas and pastries from Penny Fours.

"Basically, you've got all the classics from a nam-prik meal rolled into one tasty handful," says Chat Thai director Palisa Anderson. A passion project for Chat founder Amy Chanta, Jarern Chai also stocks Thai homewares, drygoods, an impressive range of fruit and veg, and soon, for time-poor Thai cooks, fresh coconut milk and coconut cream extracted in-house.

All the sandwiches are available as rice bowls at lunch, alongside equally unorthodox offers such as a Thai take on spaghettini with crab and tomato amped up with smoked chilli. At breakfast (served till 11), the options run from pasture-raised bacon to house-made chicken liver pâté with your eggs, and from jam or peanut butter to red-tea custard with your toast. Dinner is served till midnight, taking in Isaan-style grills, sour-spicy chicken-foot broth, a nam tok made with skirt steak and a salad of ant eggs, shallots and roasted rice.

"We're trying to find a middle ground that complements the lifestyle we like - eating well, eating organic, eating fresh - with stuff that the Thai populace in the area expects," says Anderson.

Boon Café at Jarern Chai Grocer, 1/425 Pitt St, Sydney, NSW, (02) 9281 2114.


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