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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.

Almond-milk chia with berries and watermelon in eucalyptus-hibiscus syrup


"Eucalyptus isn't just for koalas; it gives a pleasing menthol hit to this hibiscus syrup that pairs beautifully with fresh red fruit and berries, both of which are in their prime in early February," says Quade. "Try to get your hands on the best-quality organic almond milk you can find - your lactose intolerant friends will be forever grateful."

You'll need

360 ml almond milk 60 gm maple syrup 45 gm white chia seeds To serve: coriander cress (see note) 1 lime, segmented, cut into 1cm dice To serve: puffed millet (optional; see note)   Berries and watermelon in eucalyptus and hibiscus syrup 220 gm (1 cup) caster sugar 6 gm citrus pectin 40 gm dried hibiscus flowers (see note) 10 gm young eucalyptus leaves (see note) 200 gm strawberries, hulled and halved or quartered 125 gm raspberries (about 1 punnet) 150 gm cherries (optional), halved and pitted 150 gm watermelon balls

Method

  • 01
  • For berries and watermelon in eucalyptus and hibiscus syrup, bring sugar, pectin and 250ml water to the boil in a saucepan over high heat, stirring to dissolve sugar. Add hibiscus flowers and eucalyptus leaves, remove from heat and stand to infuse (15 minutes). Add berries and cherries, refrigerate to chill, then just before serving add watermelon.
  • 02
  • For almond-milk chia, combine almond milk, maple syrup and chia seeds in a bowl, stir well to combine, then stand, stirring every couple of minutes, until thickened (15-20 minutes; the chia seeds will absorb the liquid). Serve topped with fruit and syrup, and scattered with coriander cress, lime and puffed millet.

Note Coriander cress is available from select greengrocers. If it's unavailable, substitute small coriander leaves. Dried hibiscus flowers are available from select health-food shops and online from specialist food stores. Eucalyptus leaves are available from florists; ask for unsprayed leaves.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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