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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.

David Thompson's prawns baked with vermicelli


"This dish is found mostly in Chinatown in Bangkok, but it deserves to be eaten everywhere," says Long Chim and Nahm chef David Thompson. "The noodles are dry and that's why they really do benefit from a good marinade. Toss and turn the noodles often to ensure an even distribution of the sauce. I love it when the noodles are overcooked and almost burnt on the edges. Take them that far when you cook them and you'll see what I mean." This recipe can be started a day ahead to marinate the noodles.

You'll need

2 tbsp melted lard or white sesame oil 240 gm (about 6) large prawns, heads and tails intact, whiskers and legs trimmed, digestive tracts removed (see note) Coriander (about 2 tbsp), to serve   Marinated noodles 180 gm dried glass noodles (mung bean noodles) spring onions, trimmed and cut into 4cm lengths garlic cloves, bruised 15 gm unpeeled ginger, thinly sliced 2 small coriander roots with some stalk 120 ml oyster sauce 60 ml (¼ cup) lard, melted 60 ml (¼ cup) dark Chinese wine (see note) 1½ tbsp roasted sesame oil ¾ tsp white sugar Two pinches of coarsely ground white peppercorns Two pinches of coarsely ground black peppercorns Two pinches of coarsely ground dry-roasted coriander seeds (see note) Large pinch of ground dry-roasted Sichuan peppercorns (see note) Large pinch of Chinese five-spice Large pinch of ground star anise Large pinch of ground ginger Large pinch of ground galangal (see note)

Method

  • 01
  • For marinated noodles, soak noodles in a bowl of cold water until just softened (about 1 hour). Drain well, then cut with scissors into manageable lengths, about 10cm or so, and set aside in a colander. Lightly bruise spring onions, garlic, ginger and coriander root, then combine in a bowl with remaining ingredients and noodles. Turn to coat and combine well, then refrigerate tomarinate (6 hours or overnight).
  • 02
  • Preheat oven to 250C. Warm a 1.5 litre Chinese claypot or 1.5 litre flameproof casserole (see note) for a few minutes over medium-high heat. Meanwhile, reincorporate the marinade into the noodles by turning with your hands. Melt lard in claypot then add a piece or two of ginger and some spring onions from the marinade and stir until coloured (2-3 minutes). Add half the noodle mixture, followed by prawns, then add remaining noodles, stir, then cook without stirring, until sizzling and coloured (2-3 minutes). Cover with a lid and bake in oven, without lifting the lid, until prawns are pink and cooked (12-15 minutes).
  • 03
  • Turn and stir the noodles; don’t worry if they have stuck to the pot – these crunchy, charred bits are the best part. The finished dish should be quite dry and the prawns should be cooked through and tempting. Serve sprinkled with chopped coriander.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

To remove a prawn’s digestive tract, bend the head downwards and ease it out through the gap between the head and body with a wooden skewer. Dark Chinese wine is available from Chinese grocers; if it’s unavailable use Shaoxing wine. Dry-roast whole seeds, then grind in a spice grinder or with a mortar and pestle. Ground galangal is available from select large Asian supermarkets. If you use a casserole, the cooking time may vary.

Drink Suggestion

GranMonte Verdehlo or Collector Lamp Lit Marsanne.

Featured in

Sep 2016

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