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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

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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.

Pavé de boeuf with Roquefort sauce and gratin dauphinoise


You'll need

1½ tbsp olive oil 4 200gm pieces of beef tenderloin fillet 150 ml red wine 200 ml beef stock   Gratin dauphinoise 500 gm floury potatoes, such as sebago 750 ml (3 cups) pouring cream 2 tsp thyme leaves, plus extra to serve 1 garlic clove, finely chopped To serve: coarsely chopped flat-leaf parsley   Roquefort sauce 200 ml pouring cream 100 gm Roquefort, coarsely crumbled

Method

  • 01
  • For gratin dauphinoise, preheat oven to 200C. Thinly slice potatoes on a mandolin and layer in a buttered 1.5-litre baking dish, seasoning generously to taste as you go. Bring cream, thyme and garlic to the simmer in a saucepan over medium-high heat, then pour onto potato to cover (depending on the size of your baking dish, you may not need all the cream). Place baking dish on an oven tray and bake on the lowest shelf of the oven until bubbling and golden and potato is tender when pierced with a skewer (50 minutes to 1 hour). Scatter with parsley and extra thyme just before serving.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add beef, season to taste and cook, turning once, until browned (2-3 minutes each side). Transfer to oven and roast until cooked to your liking (4-5 minutes for medium-rare), then transfer beef to a warm plate and rest for 5 minutes. Deglaze pan with wine and simmer over medium-high heat until reduced by half (2-3 minutes). Add stock, simmer until reduced to a glaze (2-3 minutes) and season to taste.
  • 03
  • Meanwhile, for Roquefort sauce, combine cream and half the Roquefort in a small saucepan over low heat and stir occasionally until melted and combined (2-3 minutes). Season to taste and keep warm.
  • 04
  • Drizzle glaze over beef and serve with gratin dauphinoise. At the table, spoon Roquefort sauce over beef and scatter with remaining Roquefort.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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