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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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.

Egg and vegetable fried rice


"This is an awesome dish to use up leftover rice," says Tikaram. "It was a staple in my home when I was growing up, as a snack after basketball practice. My secret to good fried rice is using four types of sauce to season it - if you want to make it vegetarian, leave out the fish sauce and oyster sauce."

You'll need

80 ml (1/3 cup) canola oil 2 eggs 260 gm snake beans, thinly sliced 200 gm baby corn, thinly sliced 1 kg (8 cups) cooked white or brown jasmine rice (see note) 2 tsp fish sauce 2 tsp soy sauce 2 tsp oyster sauce 2 tsp sweet soy sauce 1 handful bean sprouts 1 Lebanese cucumber, sliced diagonally 1 lime, cut into wedges

Method

  • 01
  • Heat oil in a large wok over high heat until smoking hot, crack in eggs and stir continuously so they break up and cook evenly (1 minute). Add vegetables, stir-fry for 30 seconds, then add rice and stir, toss and squish with your spoon to separate the grains; adjust heat while you cook so rice doesn’t burn. Season with sauces and salt to taste, continue to toss and stir until rice is completely separated and the aroma of toasted rice fills the room (3-4 minutes). Serve with bean sprouts, cucumber and lime wedges.

Note To make 1kg cooked rice, bring 600gm (3 cups) jasmine rice and 3 cups water to the boil in a covered saucepan over high heat. Then reduce heat to low and simmer for 10 minutes. Remove from heat and transfer rice to a bowl to cool. If you're making fried rice the same day, transfer rice to trays lined with baking paper and refrigerate to chill for 2-3 hours before frying.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2015

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