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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.

Summer feta recipes

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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.

Chickpea, broad bean, zucchini flower, preserved lemon and ricotta salad


You'll need

8 zucchini flowers, stamens removed, leaves separated, zucchini sliced diagonally and reserved, plus extra zucchini flowers (optional), to serve 2 tsp olive oil, plus extra for brushing 100 gm (½ cup) small dried chickpeas, soaked in cold water overnight, drained 150 gm (1 cup) podded peas (400gm unpodded) 150 gm (1 cup) podded broad beans (320gm unpodded) 1½ cups (loosely packed) mint 2 tbsp extra-virgin olive oil 2 tbsp chardonnay vinegar 2 tsp finely chopped preserved lemon rind 400 gm firm ricotta

Method

  • 01
  • Preheat oven to 90C (or lowest temperature setting). Lay zucchini flowers flat on an oven tray lined with baking paper, brush with a little oil and bake until crisp (2 hours).
  • 02
  • Meanwhile, cook chickpeas in a saucepan of simmering water over medium heat until tender (25-30 minutes). Drain, then transfer to a bowl and keep warm.
  • 03
  • Blanch peas, broad beans and zucchini until tender (2-3 minutes). Drain, then add to chickpeas with mint, oil, vinegar and preserved lemon rind, toss to combine and season to taste.
  • 04
  • To serve, transfer chickpea salad to a platter, add crisp zucchini flowers and extra zucchini flowers, and crumble ricotta over.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2010 Meerea Park “Hell Hole” Semillon.

Featured in

Feb 2012

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