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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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Eton mess


You'll need

500 gm strawberries (about 2 punnets), stems removed, halved or quartered Scraped seeds of ¼ vanilla bean Finely grated rind and juice of 1 lemon 40 ml vodka 1½ tbsp caster sugar 500 ml (2 cups) thickened cream 2 tbsp white sugar   Meringues 250 gm eggwhites 450 gm caster sugar 40 gm (¼ cup) pure icing sugar Finely grated rind of 1 lemon

Method

  • 01
  • For meringues, preheat oven to 120C. Whisk eggwhite and caster sugar in a heatproof bowl over a saucepan of simmering water until sugar dissolves (5-7 minutes), then transfer to an electric mixer and whisk on medium speed until firm peaks form. Fold in icing sugar and lemon rind, then spoon into grapefruit-sized mounds on baking trays lined with baking paper. Bake until hard on the outside and soft on the inside (30-40 minutes), then cool.
  • 02
  • Purée half the strawberries in a blender, add vanilla seeds, lemon rind and juice, vodka and caster sugar. Transfer to a bowl, then add remaining strawberries and refrigerate until chilled (1-2 hours).
  • 03
  • Whisk cream and white sugar in a bowl until soft peaks form (4-5 minutes; do not overbeat). Add half the strawberry mixture, crumble over large chunks of meringue, then fold once or twice to just combine. Serve immediately topped with extra strawberry mixture.
This recipe is from the June 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Lashings of ginger beer.

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