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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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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."

Stanbuli's tahini parfait with golifa


"A lot of the dishes at Stanbuli are traditional, some are interpreted and others have been inspired," says Kasif. "These are Turkish flavours but as far as I know have never been a composed dish. Golifa is a Turkish-Cypriot barley mixture that's traditionally eaten as a snack. We affectionately call it Turkish muesli. It's naturally sweet and savoury, but we've dressed ours up. The parfait is savoury yet sweet, too. The barley mixture just pops with textures that have resistance but are fresh and juicy." Start this recipe at least six hours ahead to freeze the parfait.

You'll need

100 gm pearl barley 15 gm white sesame seeds 15 gm nigella seeds 5 gm aniseed 100 gm caster sugar 60 gm blanched almonds, coarsely chopped 25 gm raisins soaked in 1 tbsp Turkish tea and a pinch of sugar until swelled (5-10 minutes) Seeds from 1 pomegranate 3 tsp rosewater Turkish halva, crumbled, to serve   Tahini parfait 240 gm caster sugar 8 egg yolks 300 gm unhulled tahini 450 ml pouring cream, whisked to soft peaks

Method

  • 01
  • For tahini parfait, line a 2-litre loaf tin with plastic wrap. Combine sugar and 150ml water in a saucepan over high heat, stirring at first to dissolve sugar, then without stirring until sugar reaches 119C on a thermometer (10-12 minutes). Start whisking egg yolks in an electric mixer and when syrup reaches 121C on a thermometer (1-2 minutes), with motor running, pour syrup onto yolks and continue whisking until mixture is glossy, cooled and tripled in volume (3-4 minutes). Stop the machine and fold in tahini (mixture may become stiff). Fold in a quarter of the cream with a pinch of salt, then fold in remaining cream. Transfer to prepared tin, cover with plastic wrap and freeze until firm (6 hours, or overnight).
  • 02
  • Meanwhile, for the golifa, boil barley in a large saucepan of water until tender (35-40 minutes). Add white sesame seeds, nigella seeds and aniseed, bring back to the boil, then strain and set aside.
  • 03
  • Bring sugar and 100ml water to the boil, boil for 1 minute, then remove from heat, add remaining ingredients and barley mixture and stir to combine, then set aside to cool completely (1½-2 hours).
  • 04
  • Turn parfait out, cut into 3cm-thick slices and serve with topped with golifa and halva.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2005 Magalhães Late Bottled Vintage Porto from Portugal – a palate that’s rounded, smooth and perfectly balanced with flavours of redcurrant, raspberry and blueberry and a hint of liquorice.

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