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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.

Pork belly in chilli-chocolate piloncillo sauce


"I borrowed this dish from chef Gerardo Vázquez Lugo of Nicos in Mexico City," says Ward. "It was the first real inspiring taste I had of the depth and balance of Mexican food."

You'll need

2 onions, quartered 1 carrot, quartered 5 garlic cloves 1.2 kg piece boneless pork belly, skin scored Thinly sliced golden shallot (optional) and wilted spinach, to serve   Piloncillo sauce 30 gm blanched almonds 1 cinnamon quill 50 gm dark chocolate (85% cocoa solids) 30 gm raw sugar 40 gm piloncillo, shaved (see note) 2 pasilla chillies (see note) chipotle chillies (see note) dried ancho chillies (see note)

Method

  • 01
  • Preheat oven to 180C. Place onion, carrot and garlic in a 21cm x 31cm x 5cm-deep roasting pan. Season pork all over with salt, rubbing generously into the skin, and place on top of vegetables. Pour water into pan to come just under halfway up sides of pork belly, cover dish with foil and braise until just cooked (1-1¼ hours). Remove foil, change oven setting to grill and grill until crackling forms (10-15 minutes; keep the pan on the middle shelf). Place pork on a tray, cover bottom and sides of pork (not crackling) with foil and set aside in a warm place to rest (15 minutes). Drain braising liquid (reserve 500ml) and set belly and liquid aside separately (discard vegetables).
  • 02
  • For piloncillo sauce, dry-toast almonds and cinnamon in a frying pan over medium heat, stirring frequently, until toasted (5-6 minutes). Cool, then blend in a blender until finely chopped. Add chocolate, raw sugar and piloncillo, blend until a chunky, crumbly chocolate mass forms, then set aside. Combine reserved braising liquid and chillies in a saucepan, bring to the boil, then reduce heat to low and simmer for 5 minutes. Add chocolate mixture and stir occasionally until chocolate melts, then simmer until thickened (5 minutes). Strain sauce through a sieve, pressing firmly on chillies to extract maximum flavour and heat (discard solids), then keep warm. The sauce should be spicy, sweet and chocolatey.
  • 03
  • Cut the pork into thick slices and serve with piloncillo sauce, shallot and wilted spinach.

Note Piloncillo, an unrefined cane sugar used in Mexican sweets, is available from Fireworks Foods; if it's unavailable, substitute jaggery or a medium-coloured palm sugar. Pasilla, chipotle, guajillo and ancho chillies are available from Monterey Mexican Foods.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2010 Mairena Malbec, Mendoza, Argentina.

Featured in

Sep 2013

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