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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.

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Shark Bay Wild Scampi Caviar

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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.

Neil Perry: Stirfried beef with Sichuan peppercorns and sweet bean sauce


You'll need

80 ml (1/3 cup) peanut oil 350 gm beef fillet, thinly sliced across the grain, cut into thin strips 1 tsp finely chopped ginger 1 garlic clove, finely chopped 2 tsp Shaoxing wine (see note) 2 tsp Sichuan peppercorns 1 celery stalk, cut into julienne 2 green onions, cut into julienne Small handful of coriander leaves   Sweet bean sauce 1½ tbsp sweet bean paste (see note) 1 tbsp Chinkiang vinegar (see note) 1 tbsp caster sugar ¼ tsp chilli oil

Method

  • 01
  • To make sweet bean sauce, mix together the sweet bean paste, Chinkiang vinegar, caster sugar, chilli oil and a pinch of sea salt.
  • 02
  • Heat a wok until just smoking. Add half the oil and, when hot, stirfry the beef in batches until well browned, then remove and wipe the wok clean. Heat the remaining oil in the wok until just smoking and stirfry the ginger and garlic until fragrant. Deglaze the wok with the Shaoxing, return the beef to the wok with the sweet bean sauce and toss well to ensure the beef is evenly coated. Add the peppercorns, celery and green onion and toss to heat through. Spoon onto a plate and sprinkle with coriander to serve.
Note Shaoxing wine, sweet bean paste and Chinkiang vinegar are available from Asian supermarkets.

I really love the numbing effect of the Sichuan peppercorns and the touch of heat the chilli oil gives this stirfry. By all means, dial up the heat by adding more chilli oil.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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