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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.

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.

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.

Marinated fried zucchini


"This technique of frying an ingredient, then marinating it in vinegar has southern Spanish origins," says Rogers. "In Italy, this method is used mostly for zucchini, though we have eaten eggplant prepared in the same way. This is a wonderfully refreshing way to serve zucchini. There are many recipes. We've noticed that in the south of Italy the zucchini are sliced quite thickly and left to dry out in the sun before being fried and added to the marinade, which can be cooked or fresh. Mint is the herb nearly always used, and garlic - either raw or lightly fried - is essential to bring out the flavour of the zucchini."

You'll need

500 gm zucchini, cut diagonally into 2.5cm-thick lengths 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve 2 garlic cloves, 1 cut into 4 slices; 1 finely chopped 1 dried red chilli, crushed 2 tbsp thinly sliced mint 2 tbsp red wine vinegar

Method

  • 01
  • Line an oven tray with paper towels. Place zucchini on tray and stand to drain (30 minutes; see note). Pat dry with paper towel.
  • 02
  • Place oil and garlic slices in a large frying pan over medium heat and gently fry until golden brown (1 minute). Remove garlic with a slotted spoon and discard. Increase heat to medium-high. Add zucchini in batches and fry until browned on both sides (2-3 minutes each side). Remove with a slotted spoon, drain on paper towels, then place on a serving plate. Scatter with finely chopped garlic, chilli and mint, season to taste, drizzle with vinegar and serve at room temperature. If serving the next day, cover the plate with plastic wrap and store in a cool place, but not the refrigerator.

Note The longer you leave the zucchini to dry, the better this dish will be.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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