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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.

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.

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Shark Bay Wild Scampi Caviar

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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.

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 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.

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.

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.

Honey and ginger ice-cream and lemon curd doughnut sandwiches

"An ice-cream sandwich is always a crowd-pleaser," says Yama Kitchen & Bar's Rachel Reed. "Mix it with a doughnut and, well, that just tops it off. I'm not one for sickly sweet desserts, so there had to be acid and salt in the mix, that's why I added some preserved lemon to the ice-cream, to cut back the sweetness of the honey. I also decided to dust the doughnuts with matcha sugar, which gives a savoury-sweet flavour."

You'll need

  Doughnut 125 ml (1/2 cup) milk ½ tsp dried yeast 225 gm (1½ cups) plain flour, plus extra for dusting 1¼ tbsp beaten egg (about ½ egg) 1 tbsp softened lard, melted and cooled to room temperature 2¼ tbsp caster sugar ½ tsp finely grated nutmeg Vegetable oil, for deep-frying   Honey and ginger ice-cream 300 ml milk 300 ml pouring cream 20 gm ginger, coarsely grated 4 egg yolks 75 gm (1/3 cup) caster sugar 1½ tbsp raw honey 3 tsp finely chopped rinsed preserved lemon rind (flesh discarded)   Lemon curd 1 egg 55 gm (¼ cup) caster sugar 2½ tbsp lemon juice Finely grated rind of 1/3 lemon 60 gm unsalted butter, at room temperature, diced   Matcha sugar 110 gm (½ cup) white sugar ½ tsp matcha tea (see note)


  • 01
  • For honey and ginger ice-cream, line a 20cm x 30cm slice tin with baking paper. Bring milk, cream and ginger to just under a simmer in a small saucepan over medium heat (3-4 minutes). Meanwhile, whisk yolks and sugar with an electric mixer until mixture holds a ribbon (2-3 minutes). Pour milk mixture over yolk mixture, whisking to combine, then transfer to a large heatproof bowl over a saucepan of simmering water and stir until mixture reaches 82C and thickly coats the spoon (4-6 minutes). Strain through a fine sieve, add honey, then set aside to cool (30-40 minutes). Add preserved lemon and refrigerate until chilled (1-2 hours). Churn in an ice-cream machine, then spread in prepared tin, cover and freeze until firm (4-5 hours). Turn out, cut into small rectangles (about 6cm x 9cm; you may have some ice-cream left over) and freeze on a plastic tray lined with baking paper until ready to serve.
  • 02
  • Bring milk to 82C in a saucepan over medium heat, stirring occasionally (2-3 minutes; don’t boil), then cool to room temperature (15-20 minutes). Combine yeast and 30ml lukewarm water in an electric mixer with dough hook attachment fitted and leave until foamy (10-15 minutes). Add milk and half the flour and mix on low speed until combined. Cover and rest in a warm place until doubled in size (1-2 hours). Add egg, lard and sugar and stir to just combine; do not overmix. Fold in remaining flour, nutmeg and ¼ tsp salt a third at a time, mixing to just combine between additions. The dough should be just dry enough to roll out, but still quite soft. Cover and stand in a warm place until doubled in size (1½-2 hours).
  • 03
  • Place dough on a floured piece of baking paper, lightly flour top of dough, then knock back and roll to a rough 15cm x 16cm rectangle and cut into six 5cm x 8cm pieces. Cover and prove until almost doubled in size (1-2 hours).
  • 04
  • Meanwhile, for lemon curd, place egg in a small bowl, lightly whisk in sugar and juice, then strain into a heatproof bowl. Add lemon rind and whisk over a saucepan of simmering water until thick and mixture reaches 82C (4-5 minutes) Cool briefly (8-10 minutes), then process in food processor, gradually adding butter until combined. Refrigerate until chilled and thickened (40 minutes to 1 hour).
  • 05
  • Preheat oil to 160C in a deep saucepan and deep-fry doughnuts in batches, turning occasionally, until golden and puffed (4-5 minutes; be careful, hot oil will spit). Drain on paper towels.
  • 06
  • For matcha sugar, mix ingredients in a large bowl. Toss doughnuts in green tea sugar, then cut in half lengthways. Place 1 tbsp curd on the base of each doughnut, top with ice-cream and sandwich with top half. Sprinkle with extra matcha sugar and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

Matcha tea is available from Japanese grocers and health-food shops.

Drink Suggestion

Pennyweight Amontillado, Beechworth, Victoria.

Featured in

Aug 2016

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