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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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Crisp-skinned snapper with chestnut mushrooms


You'll need

30 gm butter, coarsely chopped 1 clove of garlic, crushed 600 gm chestnut mushrooms 2 (about 750gm each) snapper fillets, skin on 50 gm (1/3 cup) plain flour 200 ml clarified butter (see note) 1 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • Heat butter in a frying pan over low heat, add garlic, then mushrooms and cook for 5 minutes or until tender. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Using a sharp knife, remove tail portion from snapper and discard, then cut each fillet into 3 pieces. Dust the skin-side of the snapper lightly with flour and place a piece of baking paper over the flesh side. Melt clarified butter in a heavy-based frying pan over high heat until a heat haze appears. Add fish, skin-side down, place another pan on top to weigh down fish and cook for 2 minutes or until skin is crisp. Remove pan and paper, turn fish and cook for 2 minutes or until just cooked.
  • 03
  • To serve, return mushrooms to the heat and warm through, scatter with chopped parsley and divide among plates. Top with snapper, scatter with sea salt and serve immediately.
Note For clarified butter, melt cold cubed butter, pour into a jug, stand, skim surface, then pour off clear butter and reserve, discarding the milk fat – 250gm of butter will make about 200gm of clarified butter.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Light, dry pinot noir rosé.

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