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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."

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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.

Choux pastries with pistachio cream


"Choux pastry is the standard test of a good pastry chef, and much of its success relies on the quality of the oven," says Bennett. "The Miele 'moisture plus' function certainly helps here. Nice is heaven on earth for pistachio lovers - you can buy them fresh, roasted in the shell and in paste form from any reasonable fruit shop. Combine crisp choux buns with pistachio cream, lemon zest and fresh strawberries for the ultimate pastry pleasure."

You'll need

To serve: finely grated lemon zest and fresh strawberries   Choux pastries 1 cup (250ml) water 125 gm butter, cut into small pieces 1 cup (250gm) plain flour, sifted 6 eggs, lightly beaten 100 gm hazelnuts, roasted, skins removed and crushed   Pistachio cream 200 gm shelled pistachios 100 gm unsalted roasted almonds 200 ml cream ¼ cup (55gm) caster sugar

Method

  • 01
  • Preheat the oven on the conventional setting to 170C. Line 2 baking trays with baking paper.
  • 02
  • To make the choux pastry, combine the water, butter and a pinch of sea salt in a large heavy-based saucepan over low heat (or induction setting 2) until the butter has melted. Increase heat to medium-high (or induction setting 7) until the mixture boils, stirring occasionally. When the mixture comes to the boil, take the pan off the heat, add the flour and mix with a wooden spoon until combined.
  • 03
  • Return the pan to medium heat (or induction 5) for about 2 minutes, stirring constantly, until the mixture comes together and starts to leave the side of the pan. Transfer the dough to an electric mixer fitted with the paddle attachment and mix for a few minutes until the dough is no longer steaming hot, but is still warm.
  • 04
  • Gradually add the egg, making sure each addition is fully incorporated before adding the next. Scrape down the side of the bowl to ensure the dough is silky, smooth and uniform. Transfer dough to a piping bag fitted with a large plain nozzle and pipe your desired shapes onto the prepared baking trays. Immediately sprinkle with the crushed hazelnuts and bake until golden (20-30 minutes). Remove from the oven and cool completely on the trays.
  • 05
  • Meanwhile, to make the pistachio cream, scatter the pistachios and almonds into a dry frying pan and roast over medium heat for 2 minutes. Keep a close eye on them – they burn easily. Transfer the warm nuts to a food processor and blitz to form a smooth paste (scrape down the side of the bowl as needed). Set aside to cool in a mixing bowl.
  • 06
  • Once the nut paste is cool, lightly whip the cream and sugar together to ribbon stage. Gently fold a third of the cream into the nut paste, then gently fold in the rest. Cover and store in the fridge until you are ready to serve.
  • 07
  • Finely grate lemon zest over the pastries and serve with strawberries and pistachio cream.

Note This recipe is from Cooking All Over the World ($45, hbk), published by Lantern for Miele and is available exclusively from the Miele online shop from November 2014. It has been reproduced with minor GT style changes.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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