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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.

Grilled beef heart with radicchio and orange


"Beef heart can get a bit of a bad rap sometimes," says Devlin. "While it's considered offal, it should have a texture more similar to a nice tender cut of meat than a liver or kidney. If you can't get hold of it from your butcher, a portion of rump or even eye fillet will work. Blood orange is a great addition to this salad, but if they're out of season, use a regular orange instead."

You'll need

700 gm beef heart 200 ml red wine 1 tbsp thyme 1 tsp finely grated garlic 200 ml freshly squeezed orange juice 20 gm caster sugar 80 ml (1/3 cup) chardonnay vinegar 100 ml olive oil, plus extra for rubbing 1 small fennel bulb, thinly sliced on a mandolin, fronds reserved 1 large head of radicchio, leaves separated 1 orange or blood orange, peeled and sliced into rounds 80 gm walnuts

Method

  • 01
  • Heat a charcoal grill or gas barbecue to medium-high heat. Trim sinew and silver skin from the heart and halve crossways to create 2 large flat steaks. Combine in a non-reactive container with wine, thyme, garlic, half the orange juice and season to taste with freshly ground black pepper.
  • 02
  • Meanwhile, combine sugar, half the vinegar and remaining orange juice in a small saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar. Boil until reduced to a glaze (5-6 minutes), then remove from heat and whisk in olive oil, season to taste and set aside.
  • 03
  • Drain the beef heart, pat dry with paper towels, rub with a little oil, then grill, turning every 2 minutes, until medium-rare and internal temperature reaches 55C on a meat thermometer (8-12 minutes). Rest meat for 5 minutes, then slice thinly across the grain.
  • 04
  • Meanwhile, combine fennel and remaining vinegar in a bowl, season to taste and set aside to lightly pickle. Grill radicchio until lightly browned on the edges (30 seconds) and arrange on a serving plate. Top with beef heart slices, scatter with pickled fennel, fennel fronds, blood orange slices and walnuts, season to taste, drizzle with orange dressing and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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