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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

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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.

James Viles' marron with Jerusalem artichokes, coffee milk and kelp oil


You'll need

4 marron 80 gm kelp 100 gm vegetable oil 300 gm Jerusalem artichokes salt, to taste   Coffee milk 500 gm milk 1 onion, diced 1 Nespresso Ristretto coffee capsule

Method

  • 01
  • Remove marron meat from shell and place on a skewer. Heat over gentle coals or on a BBQ for 4-5 minutes, turning once, until cooked.
  • 02
  • For the kelp oil, pour vegetable oil into a medium-sized pan. Then place kelp in the oil and cover. Cook on a low heat for 1 hour.
  • 03
  • In a separate pan, warm the milk and diced onion for 30 minutes. Remove from heat and add a shot of coffee. Cover and leave for a further 30 minutes. Strain through some fine muslin cloth and season with salt.
  • 04
  • Wrap Jerusalem artichokes in foil and bake in oven at 190°C for 60 minutes, until soft. Once cooked, slice open and remove the white meat inside. Season with salt.
  • 05
  • To plate, place the marron in a bowl and arrange pieces of Jerusalem artichoke around it. Cover the dish with warm coffee milk, followed by kelp and one tablespoon of kelp oil.

This recipe is presented by Nespresso.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

If the marron are small, double the quantity. You'll also need some fine muslin or cheesecloth to strain the coffee milk.

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