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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

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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.

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

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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.

Chish and fips (and mushrooms)


You'll need

3 yellow-fleshed potatoes, such as Nicola, Charlotte or pink-eye (about 150gm each), unpeeled For deep-frying: vegetable oil 1 snapper fillet (about 800gm), pin-boned, skin scored into 8 pieces 1 tbsp olive oil 200 gm young Roman beans, tailed and halved widthways 50 gm butter, coarsely chopped 3 garlic cloves, finely chopped 300 gm assorted mushrooms, such as wood-ear, chestnut and enoki, trimmed 1 tsp white wine vinegar 80 ml white wine

Method

  • 01
  • Scrub potatoes and place in a saucepan with enough cold water to cover. Bring to the boil, cook until parboiled (6-8 minutes). Drain, then, when cool enough to handle, cut into quarters and squash with your hand, set aside.
  • 02
  • Preheat vegetable oil in a deep-sided saucepan or deep-fryer to 180C. Heat a large non-stick frying pan over medium high heat. Brush snapper with olive oil, season to taste and cook, skin-side down, pressing lightly, until cooked most of the way through (4-8 minutes), then carefully turn and cook until just cooked through (1-2 minutes). Keep warm.
  • 03
  • Meanwhile, deep-fry potatoes in vegetable oil until golden and crisp (5 minutes), drain on absorbent paper, set aside and keep warm.
  • 04
  • Meanwhile, blanch beans (3 minutes), drain, set aside, keep warm.
  • 05
  • Heat a separate frying pan over high heat, add butter and garlic, and when foaming add mushrooms and stir occasionally until tender (1-2 minutes). Deglaze with white wine vinegar, then wine, and cook until reduced(2-4 minutes). Serve fish immediately with Roman beans, potatoes and mushrooms.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

The cherry fruit and powdery tannins of a young sangiovese.

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