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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.

Hot frozen dogs


"Teena's mum and dad used to run a pub as far south in Tasmania as you can go," says Alistair Wise, "and had procured an old hot-dog toaster - the kind you'd find in your old corner store. We tried toasting some brioche on the spit, but the bread would split and our 'hot dog' more closely resembled the Titanic than food. So we changed to a milk roll, which allows you to toast the centre perfectly without the whole thing falling apart, and also works mighty fine with an egg and cress filling. Sorry, getting a little side-tracked. Back to that hot frozen dog."

You'll need

500 gm strong flour 1 egg 2 tsp sea salt 20 gm caster sugar 30 gm fresh yeast (or 15 gm active dried yeast) 20 gm butter, at room temperature 250 ml (1 cup) milk, plus extra for brushing To serve: ice-cream and salty caramel (see salty caramel recipe)   Raspberry sriracha 125 gm punnet fresh raspberries 1 tbsp sugar 2 tbsp sriracha sauce   Chocolate malt sauce 100 ml milk 250 ml (1 cup) pouring cream 50 ml liquid malt 150 gm dark chocolate, roughly chopped

Method

  • 01
  • Place all the ingredients in the bowl of an electric mixer fitted with a dough hook. Mix for 2 minutes on low speed, then for 6 minutes on medium speed or until the dough is smooth, shiny and elastic. Cover and leave to prove in the bowl for 10 minutes. Divide the dough into 8 portions. Mould each into a cigar shape about 12cm long. Leave to prove on a baking tray for about 40 minutes, or until doubled in size.
  • 02
  • For raspberry sriracha, mash all the ingredients together and let the raspberries steep in their own juices for a good few hours. You can make the sauce smooth by giving it a whiz with a stick blender, but I quite like a slightly lumpy feel.
  • 03
  • For chocolate malt sauce, pour milk, cream and malt into a saucepan, add a pinch of sea salt and bring to the boil. Put chocolate in a heatproof bowl and pour in hot cream mixture, whisking until smooth and lump-free. Sauce will keep in an airtight container for up to 2 weeks.
  • 04
  • Preheat the oven to 200C. Brush the rolls with a little milk, then bake for 15 minutes or until a light golden brown. Remove the rolls from the oven. Leave to cool slightly, then split.
  • 05
  • Lightly toast the rolls in the oven, cut-side up, until golden and slightly crisp – or if, like us, you are lucky enough to have a hot dog machine, toast the buns in this. Fill with ice-cream, then drizzle with raspberry sriracha, salty caramel and chocolate malt sauce to keep it real. Serve hot in paper napkins.

Note This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Sep 2014

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