The Christmas issue

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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.

Fujian-style scallop and spanner crab fried rice


"This is a classic dish that has it all," says Liong. "There's heat and depth from the XO sauce, a comforting, rich scallop and spanner crab sauce and egg fried rice, a winter classic, often poorly executed." Start this recipe at least half a day ahead to dry the rice.

You'll need

250 gm jasmine rice, rinsed and drained at least 3 times to remove excess starch 80 ml (1/3 cup) vegetable oil 2 eggs whisked with 1 egg yolk 1 tsp caster sugar 1 tsp chicken stock powder, such as Knorr (see note) ½ tsp ground white pepper 1 tbsp XO sauce 2 spring onions, thinly sliced   Fujian seafood sauce 350 ml chicken stock 70 ml white soy sauce (see note) 2 tsp caster sugar 1 tsp ginger oil, or ¼ tsp finely grated ginger 1 tsp sesame oil eggwhites (50gm) 80 gm spanner crab meat 80 gm scallops, cut into small pieces 30 gm tapioca starch, dissolved in 50ml cold water

Method

  • 01
  • Place rice and 480ml water in a saucepan with a tight-fitting lid and bring to the boil over medium-high heat, stirring once, then cover and cook over very low heat for 12 minutes. Turn off heat, don’t uncover and leave on residual heat for 20 minutes to finish cooking. Loosen with a fork or spoon, spread out evenly on a tray and fan occasionally to speed cooling, then refrigerate uncovered to dry completely (3-4 hours).
  • 02
  • For Fujian seafood sauce, place stock in a saucepan, bring to the boil, then add white soy sauce, sugar, oils and ¼ tsp salt. Bring back to the boil and whisk in eggwhites to scramble (30-40 seconds), then add seafood and simmer until just cooked (1-2 minutes). Add tapioca starch and stir until sauce thickly coats the back of a spoon (1-2 minutes). Keep warm.
  • 03
  • Heat oil in a wok over high heat until smoking. Add eggs and stir to scramble (1 minute), then add rice and stir-fry, breaking it up as you go, until hot (2-3 minutes). Add sugar, chicken stock powder and pepper, and stir to coat rice. Add XO sauce and spring onions, season to taste, transfer to a serving bowl, pour over Fujian sauce and serve.

Note Knorr chicken stock powder is available at Asian supermarkets. White soy sauce, also called shiro shoyu, is available from Japanese grocers such as Tokyo Mart and Chef's Armoury.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A white Burgundy, such as a 2011 Domaine Louis Moreau Les Clos Grand Crus Chablis, or other rich chardonnay.

Featured in

Aug 2015

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