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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."

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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Lavender and lemon rice pudding with white peach and bitter chocolate


"Piping melted couverture chocolate into ice-cold water is quite a simple and quick technique that produces an impressive result with very little effort," says Shaun Quade. "Lavender is a classic pairing with bitter chocolate, giving it floral undertones that result in great depth of flavour, which goes perfectly with cold and creamy rice pudding. Iced Earl Grey tea would be my beverage of choice with this."

You'll need

800 ml milk Finely grated rind of 2 lemons 3 cinnamon quills 200 gm arborio rice 80 gm caster sugar To serve: thinly sliced ripe white peach, finely grated lemon rind and lavender flowers   Lavender cream 190 gm double cream 12 lavender flowers or 6gm dried lavender, finely chopped   Chocolate nests 250 gm couverture dark chocolate (56% cocoa) For dusting: Dutch-process cocoa powder

Method

  • 01
  • For rice pudding, bring milk, lemon rind and cinnamon quills to the simmer in a saucepan over medium-high heat, add rice and simmer, stirring occasionally, until tender (12-15 minutes). Stir in sugar to dissolve, transfer to a bowl placed over a bowl of iced water and refrigerate to chill.
  • 02
  • For lavender cream, whisk ingredients in a bowl until soft peaks form, then refrigerate until required.
  • 03
  • For chocolate nests, melt chocolate over a bain-marie to 30C on a sugar thermometer. Pour into a piping bag fitted with a 2mm-3mm nozzle and pipe in a circular motion into a large bowl of icy water. As the chocolate begins to set, gently form little nests with a large metal spoon, then leave them in the water to set fully (2-3 minutes). Remove the nests from water with a slotted spoon, drain on paper towels, dust with cocoa and refrigerate until required.
  • 04
  • To serve, place chocolate nests on serving plates, dust with a little more cocoa powder, then spoon rice pudding onto plates and finish with lavender cream, peach slices, lemon rind and lavender flowers.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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