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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."

Taming the Wilderness

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

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Comté custard


"This is great as a stand-alone lunch dish with a keenly dressed green salad," says James Hird. "The custard is only as good as its ingredients, so use the best cream, eggs and Comté you can find. Easy enough to prepare, the dish acts pretty much like a savoury crème brûlée, it gratinates beautifully and is a fantastic partner for wine."

You'll need

4 each whole eggs and egg yolks, at room temperature 250 ml (1 cup) each pouring cream and milk 115 gm Comté, finely grated (see note) To taste: finely grated nutmeg 100 gm unsalted butter 1 celeriac (700gm), coarsely grated 300 ml milk (Garratt and Hird use full-cream organic Jersey) To garnish: flowering chives   Roasted onion powder 2 onions, thinly sliced 100 ml olive oil

Method

  • 01
  • For roasted onion powder, preheat oven to 60C or lowest setting. Gently cook onions in olive oil in a large frying pan over medium heat, stirring occasionally, until caramelised (20-25 minutes), then drain well on absorbent paper, spread out on an oven tray lined with baking paper and place in the oven to dry until crisp (4-6 hours; you can also use a dehydrator, which is more accurate at low temperatures). Finely grind onions to a powder in a mortar and pestle. Makes 75gm. Store in an airtight container in the pantry; it keeps for 2-3 days.
  • 02
  • Whisk eggs and yolks in a bowl, then strain into another bowl through a fine sieve to remove the chalaza (stringy bits of the eggwhite), and set aside.
  • 03
  • Preheat oven to 170C. Place cream and milk in a saucepan over low-medium heat until just starting to simmer, then add grated Comté and stir gently until incorporated (be careful not to overheat as the cheese will split). Add nutmeg and season to taste, then strain into whisked eggs through a fine sieve and gently stir, taking care not to over-aerate. Pour custard into a 2-litre ceramic dish (18cm square base by 5cm high), place in a roasting pan and fill with boiling water to reach halfway up the sides of the dish. Bake until custard is just set in the centre (30-35 minutes). Cool for 30 minutes.
  • 04
  • Meanwhile, heat butter in a saucepan over medium heat and sauté celeriac until softened (4-6 minutes), add Jersey milk and simmer until tender (15-18 minutes). Strain into a bowl, reserving milk and pressing celeriac gently to remove as much liquid as possible. Purée celeriac in a food processor and season to taste.
  • 05
  • Divide a little purée among 6 ramekins, top with a large scoop of custard, smooth tops and place under a hot grill to caramelise (1-2 minutes).
  • 06
  • Heat celeriac milk and froth with a stick blender. Scoop Comté custards onto plates, spoon a little frothed milk over and around custards, sprinkle with roasted onion powder and snipped chives, and serve.

Note Garratt and Hird use master cheese affineur Hervé Mons's 18-month cave-aged Comté, available from Blackwattle Deli at the Sydney Fish Market and The Smelly Cheese Shop in Adelaide.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2011 Domaine de Chassorney Saint Roman “Combe Bazin” Chardonnay.

Featured in

Oct 2013

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