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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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.

Thiples


"Thiples are a traditional pastry made for festive occasions such as weddings, christenings, birthdays, name days and so on," says Tsaples. "They're light, crunchy and deliciously sweet. Thiples aren't traditionally made in Thessaly, where my parents come from, and I learned how to make them through my mother-in-law, Anastasia, who comes from Kalamata."

You'll need

8 eggs (for the best results, they must be fresh and organic) 60 ml ouzo 1 tbsp white sugar 3 tsp vanilla sugar Juice of ½ lemon 1 kg “00” flour 1 litre (4 cups) sunflower oil 150 gm (1½ cups) walnuts, finely chopped 75 gm (½ cup) roasted sesame seeds ½ tsp cinnamon   Syrup 350 gm (1 cup) honey 220 gm (1 cup) white sugar 60 ml (¼ cup) lemon juice 1 cinnamon quill

Method

  • 01
  • In a large bowl, beat the eggs, ouzo, sugar, vanilla sugar and lemon juice. Add the flour a little at a time to form a stiff dough (you may not need all the flour). It should not stick to your hands. Knead it for about 5 minutes, place it in a clean bowl, wrap it in plastic wrap and rest for about 30-50 minutes.
  • 02
  • Take a piece of dough the size of your fist then, using a pasta machine and reducing settings notch by notch, roll out the dough until it is 2mm thick. Cut pastry into squares about 15cm by 15cm in size.
  • 03
  • Heat the oil in a deep-sided frying pan. Drop the pastry squares into the hot oil (be careful, the hot oil will spit). Using a fork, roll them up to form cylinders. Admittedly, this step does require a bit of practice (see note). Don’t worry if they are not perfect to begin with. Drain the thiples after frying.
  • 04
  • For the syrup, combine ingredients with 125ml water in a large saucepan, bring to a boil, then reduce heat and simmer (5-10 minutes).
  • 05
  • Dip the thiples into the warm (not hot) syrup. Arrange on a platter and serve sprinkled with walnuts, sesame seeds and cinnamon.

Note We found that you can also roll the pastry squares into cylinders before lowering them into the hot oil. Hold them loosely with tongs to keep them rolled for the first few minutes of cooking, which might be easier for beginners. This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited. 


At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Featured in

Jul 2013

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