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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.

Caponata


"There are as many ways to make caponata as there are cooks in Sicily," says Rogers. "The basis of caponata is the popular eggplant, and the dish evolves according to whichever other vegetables you wish to include. All caponatas have wine vinegar as part of the seasoning and most include capers, olives and pine nuts."

You'll need

1 large round eggplant (about 12cm in diameter) or 2 medium round eggplants 2 celery hearts with leaves For shallow-frying: olive oil 1 large Spanish onion, thinly sliced 1 garlic clove, thinly sliced 2 dried red chillies, crushed 2 Roma tomatoes, peeled and cored (or 3 drained canned Roma tomatoes), cut into 1cm dice 50 gm (3 tbsp) black Ligurian olives, pitted and kept whole 2 tbsp pine nuts 2 tbsp salted capers, rinsed, then soaked in 2 tbsp red wine vinegar ¼ cup (loosely packed) mint, coarsely chopped 6 slices sourdough bread For drizzling: extra-virgin olive oil

Method

  • 01
  • Cut eggplant into 1.5cm dice, then place in a colander, scatter with sea salt and leave to drain for 30 minutes. Wash off the salt, pat dry and set aside.
  • 02
  • Meanwhile, chop celery into 2cm lengths, place in a saucepan, cover with water, add 1 tsp sea salt and bring to the boil. Cook until tender (3 minutes), then drain and set aside.
  • 03
  • Heat 3-4 tbsp olive oil in a frying pan over medium-high heat. Add eggplant in batches and fry, turning occasionally, until browned on all sides, adding extra oil as needed (5 minutes). Remove eggplant with a slotted spoon and set aside on paper towels to drain.
  • 04
  • Wipe out pan with paper towels and return to medium heat. Add 2 tbsp olive oil and onion and cook, stirring occasionally, until softened and golden (10 minutes). Add garlic and celery and cook until flavours combine (5 minutes). Add chilli, season to taste with freshly ground black pepper, then add tomato and stir until warmed through (1-2 minutes). Add eggplant and cook until flavours combine (5 minutes). Season to taste, stir in olives, pine nuts and capers, including the vinegar they’ve been soaking in. Stir in mint and a drizzle of extra-virgin olive oil.
  • 05
  • Preheat grill to high heat. Grill bread, turning halfway, until toasted (2-4 minutes). Serve caponata warm or at room temperature on grilled bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2015

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