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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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Sri Lankan crab curry


"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey. "It's relatively simple to make yet it has a complex flavour and also looks very impressive. It's hot, spicy, messy and requires you to get involved." Start this recipe a day ahead to marinate the crab.

You'll need

10 raw blue swimmer crabs (4kg; preferably male – they have larger claws) 100 gm ghee 2 Spanish onions, finely chopped 5 garlic cloves, coarsely chopped 70 gm ginger, peeled and thinly sliced 5 small green chillies, thinly sliced 1 cup (loosely packed) curry leaves 20 gm (¼ cup) Sri Lankan curry powder (see note) 1 tbsp each fennel seeds and brown mustard seeds 2 tsp each hot chilli powder and ground coriander 1 tsp fenugreek seeds 1 tbsp sea salt flakes 400 ml coconut milk 100 ml tamarind extract (see note) 2 cups coriander leaves, plus chopped roots and stalks (cut near root and washed) To taste: fresh lime juice To serve: rice or flatbread

Method

  • 01
  • Hold each crab over a bowl as you prepare them to keep all the lovely juices. Use your fingers to find the triangular flap, lift and remove the whole top shell (keep the top shell of half the crabs to cook; this is purely for visual impact). Discard the feathery gills and place the crab on a board. Cut in half from top to bottom with a sharp heavy knife and lightly bash both large claws with the back of a cleaver to crack the shell. Repeat with remaining crabs, then refrigerate them, along with the reserved top shells. Refrigerate juice in bowl.
  • 02
  • Melt ghee in a large wide saucepan over medium heat, then add onion, garlic, ginger, chillies and curry leaves and fry, stirring occasionally, until onion is softened (5 minutes). Dry-roast curry powder in a frying pan until fragrant (1-2 minutes). Add to pan along with remaining spices and sea salt and stir regularly until you feel the spices starting to catch on the bottom of the pan (about 5 minutes). Mix in coconut milk and tamarind, add the reserved crab juice and bring to the boil, then remove from heat and cool to room temperature. Add crab pieces, mix well and refrigerate overnight.
  • 03
  • Bring crab mixture to room temperature. Place a very large (see note) saucepan on high heat and leave it until it becomes very hot so it retains heat when crab mixture is added, then add crab mixture and chopped coriander roots and stalks, let mixture start to sizzle, gently stir for a moment (this can be with such a full saucepan), then cover with a lid. Continue cooking covered, lifting lid to move the crabs about every few minutes, until crabs turn orange and are cooked through (about 20 minutes). Check seasoning, squeeze in some lime juice and serve hot garnished with coriander leaves.

Note Sri Lankan curry powder is available from Herbies Spices, and Sri Lankan or Indian food shops. Tamarind extract is available from Asian food shops. If a very large saucepan is unavailable, cook crab in two large saucepans.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2015

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