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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.

Nutter Butter ice-cream sandwiches


"Nutter Butter is an American peanut-flavoured cookie," says Catherine Adams. "I really like the name, so we made it into a gelato sandwich." Cipro's gelato is difficult to make in a domestic kitchen, so Cipro has replaced the gelato with vanilla parfait for this recipe.

You'll need

225 gm unsalted butter, softened 90 gm smooth peanut butter 105 gm caster sugar 85 gm brown sugar 1 egg 2 tsp milk 1 tsp vanilla extract 190 gm plain flour 1 tsp each baking powder and bicarbonate of soda 105 gm quick-cook oats 25 gm peanuts, coarsely chopped   Vanilla parfait 220 gm caster sugar 8 egg yolks 480 ml pouring cream 2 tsp vanilla extract ½ vanilla bean, split, seeds scraped

Method

  • 01
  • For vanilla parfait, stir sugar and 180ml water in a small saucepan over low heat until sugar dissolves. Increase heat to medium-high and cook until syrup reaches 105C on a sugar thermometer (5-7 minutes). Meanwhile, whisk yolks on medium speed in an electric mixer until pale and creamy. While whisking, pour syrup slowly into the bowl, then continue to whisk until cool (6-8 minutes). Whisk cream, vanilla extract and vanilla seeds to soft peaks in a separate bowl, then fold into yolk mixture. Pour into a 22cm x 11cm loaf tin lined with plastic wrap and freeze until firm (6 hours).
  • 02
  • Preheat oven to 170C. Mix butter and peanut butter in an electric mixer with a paddle attachment, then add sugars and mix until pale (5 minutes). Whisk egg, milk and vanilla in a separate bowl to combine, then slowly add to butter mixture and mix to combine. While mixing on low speed, sift in flour, baking powder and bicarbonate of soda, then add oats and peanuts. Form heaped tablespoons of mixture into balls, place balls 4cm apart on oven trays lined with baking paper and bake until evenly browned (12-16 minutes). Set aside to cool on a wire rack.
  • 03
  • Spread half the biscuits with 1/2 cup of vanilla parfait each (you may have a little parfait left over), sandwich with remaining biscuits and serve.

At A Glance

  • Serves 10 people
  • 1 hr preparation
  • 25 mins cooking (plus cooling, freezing)
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At A Glance

  • Serves 10 people
  • 1 hr preparation
  • 25 mins cooking (plus cooling, freezing)

Drink Suggestion

Chocolate soda

Featured in

Jun 2013

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