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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."

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.

Lobster tagliarini


"It's impressive to have lobster on the menu," says Hafner, "and the great thing is, in this pasta dish, a little bit of lobster goes a long way. It also works well with good dried pasta if you don't want to make your own pasta - I recommend Benedetto Cavalieri spaghetti from Simon Johnson."

You'll need

2 small live lobsters (450gm each) 50 gm butter 125 ml (½ cup) extra-virgin olive oil, plus extra for sauce if necessary 2 small garlic cloves, very thinly sliced 10 basil leaves, finely chopped 2 tbsp coarsely torn flat-leaf parsley, plus extra to garnish 3 vine-ripened tomatoes, seeded, diced 1 tbsp baby capers   Pasta dough 700 gm (6 cups) pasta “00” flour 7 eggs

Method

  • 01
  • For pasta dough, place flour in a bowl and make a well in the centre. Crack eggs into it and mix with a fork, then start incorporating flour into the eggs, using your hand to combine. Turn out onto a lightly floured bench and knead until mixture is smooth (10 minutes). You may need to add more flour if mixture is sticky. Wrap in plastic wrap and rest for 30 minutes. Roll a quarter of the dough through a pasta machine, starting on widest setting and reducing a notch at a time until the second-to-last setting. Pass it through the spaghetti setting, then hang it over a wooden broom handle or clothes rack to dry slightly in a draught-free room (1 hour). Repeat with remaining dough.
  • 02
  • Kill lobster humanely, then remove the head using a heavy knife. Boil lobster in a large saucepan of heavily salted water for 4 minutes and refresh in ice water. Remove all the meat from the shell (reserve shell and head to make stock for another use), chop coarsely and refrigerate until required.
  • 03
  • When ready to serve, bring a large saucepan of salted water to the boil. Heat butter and oil in another large saucepan over medium heat, add garlic and stir until pale golden (2-3 minutes). Add lobster meat, basil, parsley, tomatoes and capers. Season to taste and simmer until tomatoes have broken down (5 minutes). You may need to add extra olive oil for a smoother sauce. Keep warm.
  • 04
  • Cook pasta in the boiling water until al dente (1-2 minutes). Drain, reserving 200ml cooking water, and toss pasta through the lobster mixture. Add enough reserved pasta water so the sauce coats pasta well and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A Hubert Lamy white Burgundy

Featured in

Dec 2013

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