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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

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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.

Goat’s curd tartlets with strawberries


"This tart is delicious," says Boetz. "Fold fresh goat's curd through vanilla anglaise, dollop it in a crisp tart shell and top with in-season strawberries." We've made bite-sized 5cm-diameter tarts, but larger 10cm-diameter tarts work well with this recipe too.

You'll need

110 gm (½ cup) caster sugar 40 ml liqueur, such as Cointreau or framboise 375 gm strawberries, hulled, cut into wedges   Sweet pastry 230 gm unsalted butter, softened 150 gm pure icing sugar Scraped seeds of 1 vanilla bean 2 eggs 250 gm (1 cups) plain flour   Goat’s curd crème pâtissière 200 ml free-range goat’s milk (see note) 100 ml pouring cream 1 vanilla bean, split and seeds scraped 4 egg yolks 140 gm caster sugar 30 gm plain flour 200 gm goat’s curd Finely grated rind of 1 lemon

Method

  • 01
  • For sweet pastry, process butter, icing sugar and vanilla in a food processor or Kitchenaid until pale, add eggs one at a time, processing after each addition, then process to combine. Add flour and pulse to just combine, turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • For goat’s curd crème pâtissière, warm milk, cream and vanilla in a saucepan over medium-high heat (do not bring to the boil). Whisk yolks and sugar in a bowl until pale, then whisk in flour. While stirring, slowly pour in warmed milk. Strain through a sieve back into pan and whisk continuously over low-medium heat until thickened (4-5 minutes; do not boil). Transfer to a bowl, cover closely with a round of baking paper and refrigerate until firm (1-2 hours). Just before serving, whisk in goat’s curd and lemon rind until smooth.
  • 03
  • Preheat oven to 180C. Roll out pastry to 5mm-thick between 2 pieces of baking paper and line sixteen 5cm-diameter loose-bottomed tart tins lightly brushed with butter. Trim edges and refrigerate for 10 minutes to rest, then blind-bake until edges are light golden (12-14 minutes). Remove paper and weights and bake until bases are light golden. Set aside to cool, then remove tart cases from tins and set aside.
  • 04
  • Meanwhile, place sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then bring to the boil and cook until a light syrup forms (1-2 minutes). Add liqueur and set aside to cool.
  • 05
  • To serve, spoon or pipe goat’s curd crème pâtissière into tart cases, top with strawberries, drizzle with a little syrup and serve.

Note Goat's milk is available from select health-food shops.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sweet late-harvest riesling.

Featured in

Nov 2013

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