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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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Slow-roasted pork shoulder with fennel


"Everyone loves a full-flavoured, meltingly tender shoulder of pork, even the cook," says Moran. "It's easy to prepare, wow at the table and those seductive anise wafts - a thrill to wake up to."

You'll need

1 free-range, bone-in pork shoulder (5kg-6kg) 1 tbsp fennel seeds 1 head garlic, cloves peeled 750 ml white wine 10 large fennel bulbs, halved 75 ml apple cider vinegar

Method

  • 01
  • Preheat oven to 200C. Carefully score skin of pork in a 2.5cm diamond pattern just deep enough to penetrate fat without exposing flesh. Pound fennel seeds, garlic and 2 heaped tsp salt to a paste with a mortar and pestle. Rub all over pork, pushing into scored skin, then place skin-side up in a large deep roasting pan. Place fennel bulbs neatly around pork and pour in wine. Reduce oven to 100C and roast pork overnight (or at least 8 hours). Remove shoulder and fennel from pan and set aside covered to rest (20 minutes).
  • 02
  • Meanwhile, add vinegar to pan and reduce cooking liquid over medium-high heat until sauce consistency (25-30 minutes). Keep warm.
  • 03
  • Serve pork with sauce.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

2012 Shobbrook Sangiovese.

Featured in

Jun 2014

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