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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.

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.

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.

Grilled calamari with herbs and crisp shallots


"I cannot remember a barbecue at home without calamari or baby octopus," says Anchovy chef Thi Le. "It's one of those things you throw on the barbecue to snack on while waiting for everything else to cook. It's simple and delicious with the char, the heat and the acid. The version we do at Anchovy is a pimped-up version of my mum's - more like a warm salad."

You'll need

600 gm whole southern calamari, cleaned, cut lengthways into 3 pieces, tentacles separated 2 tbsp rice vinegar 1 tbsp vegetable oil 1 garlic clove, finely chopped 2 tbsp very thinly sliced sawtooth coriander (see note) 10 mint leaves, torn 10 Thai basil leaves, torn 10 Vietnamese mint leaves, torn 2 kaffir lime leaves, cut into julienne 3 (12gm) pickled lotus stems, cut into 1cm lengths, chopped (see note) 1 spring onion, thinly sliced diagonally Deep-fried shallots Vegetable oil, for deep-frying 4 golden shallots, halved and very thinly sliced   Green chilli dressing 3 green Thai chillies (see note) 2 large garlic cloves, crushed 2 tbsp lime juice 1½ tbsp caster sugar 1 tbsp fish sauce 1 tsp (5-6) coriander roots, cleaned

Method

  • 01
  • Combine calamari in a bowl with vinegar, oil, garlic and black pepper to taste, cover and refrigerate to marinate (2-3 hours).
  • 02
  • For deep-fried shallots, heat oil in a wok over medium heat to 120C. Add shallots and stir continuously until golden and crisp (6-10 minutes). Remove with a slotted spoon and set aside on paper towels to drain and cool.
  • 03
  • For green chilli dressing, blend ingredients in a blender or jug with stick blender until finely chopped and combined.
  • 04
  • Heat a barbecue to high heat and grill calamari, turning occasionally, until opaque and just cooked (2-3 minutes). Transfer to a bowl, season with salt to taste, add herbs, kaffir limes, lotus stems, spring onion, dressing and fried shallots, toss to combine and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Sawtooth coriander is available from Thai or Vietnamese grocers; substitute regular coriander if it’s unavailable. Pickled lotus stems (rootlets) and green Thai chillies (scud chillies) are available from Thai grocers.

Drink Suggestion

Weingut Bründlmayer Grüner Veltliner “L&T” 2015, Langenlois, Austria – a classic grüner veltliner, but with more lifted aromatics, a generous palate weight and a juicy, mineral-rich finish.

Featured in

Sep 2016

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