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mango and chilli sorbet
makes approximately 1L

for the sorbet solution
1L water
500g caster sugar
40g glucose powder, available from most chemists

Put everything into a saucepan and stirring bring it to the boil, cooking just long enough to dissolve the sugar but not reduce the solution. If you accidentally forget the syrup — START AGAIN. Keep refrigerated in an airtight container.

for the mango and chilli sorbet
1–2 Thai chillies, very finely chopped without seeding
2cm seeded green chilli, very finely chopped
3 limes, grated rind and strained juice
750g peeled mango
350g sorbet solution

Put the lime juice, mango and sorbet solution into a blender and puree, stir through the lime rind and chilli and churn. Store in the freezer in an airtight container, best used within two days.

glacé chillies
20 large red chillies
3 cups of ice
1kg caster sugar
1L water

Make two deep lengthwise slits in the chillies and carefully scrape out the seeds. Bring a pot of water large enough to hold all the chillies to the boil. Put the ice into a medium bowl and add a cup of cold water. When the water boils add the chillies, push them under the water and bring back to the boil. Turn the heat down and simmer for one minute. Drain them and immediately refresh them in the ice water. Put the sugar and water into a saucepan and place it on high heat, stirring to lift the sugar from the bottom. When the sugar is dissolved, turn the heat down to the lowest possible point and add the chillies pushing them under the syrup. Cook very slowly until they become transparent, then remove them from the syrup and lay them on a rack to dry. Story them in layers separated with Freezer–go–between and peel the paper away very carefully when you want to use them. The syrup is used for a dipping sauce for hors d’oeuvres by adding chopped lemon grass, lime leaves, ginger and garlic and extra chilli if you like it really hot.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.