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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.

Bread and tomato soup with porcini


"We first ate this in a restaurant in Saturnia," says Rogers. "Its simple name, acqua cotta (which translates as 'cooked water'), belies this dish - it's one of the most sophisticated Tuscan soups. It uses dried porcini mushrooms, ripe tomatoes and toasted Tuscan bread. It's important to cook the soffritto of carrot, onion, celery and garlic for a long time - until they become soft, lose their individual shape and merge into one strong flavour."

You'll need

75 gm dried porcini 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 2 carrots, coarsely chopped 1 celery heart with leaves, finely chopped 1 onion, finely chopped 4 garlic cloves, 3 finely chopped, 1 cut in half 800 gm canned peeled tomatoes 6-8 slices ciabatta (1.5cm-thick) 2 tbsp coarsely chopped flat-leaf parsley 1 small dried chilli, crushed

Method

  • 01
  • Soak porcini in 800ml lukewarm water for 30 minutes, then strain, reserving liquid, rinse, roughly chop and set aside.
  • 02
  • Heat oil in a large saucepan over low-medium heat, add carrot, celery, onion and chopped garlic and gently sauté until soft (20-30 minutes). Add porcini and cook until soft (5 minutes). Smash tomato into the mixture and season well to taste. Add reserved porcini liquid, reduce heat to low and simmer until thick (45 minutes to 1 hour; add a little hot water if soup becomes too thick).
  • 03
  • Meanwhile, preheat grill to high heat. Grill bread, turning halfway, until toasted (2-4 minutes). Rub one side of each slice of bread with the cut side of the halved garlic clove, then place a slice in each serving bowl. Ladle soup in, drizzle with oil, scatter with parsley and chilli and serve hot.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2015

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