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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.

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."

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.

Eggnog


You'll need

3 eggs, separated 100 gm caster sugar 275 ml milk 375 ml (1½ cups) thickened cream 60 ml Bourbon 40 ml each dark rum and brandy Pinch of mixed spice To serve: finely grated nutmeg

Method

  • 01
  • Whisk yolks and sugar in a bowl until pale and thick (4-6 minutes). Add milk and 250ml cream and whisk to combine. Add Bourbon, rum, brandy and mixed spice and whisk to combine. Refrigerate for flavours to develop (5 hours-overnight).
  • 02
  • Whisk eggwhites in an electric mixer until stiff peaks form (2-3 minutes), then fold in milk mixture. Whisk remaining cream in an electric mixer until soft peaks form, fold into eggwhite mixture and serve sprinkled with nutmeg.

'Tis the season to be jolly, fa-la-la-la-la and all that jazz. We're guessing whoever came up with that little ditty was rosy-cheeked and clutching a generous mug of foamy, frothy, booze-laced eggnog.

The name dates back to the late 18th century, although there's no consensus on how it came about. The "egg" part at least is self-explanatory, but there are a few possible explanations of "nog". In 17th-century England the word described a type of strong beer, while the word "noggin" referred to a small mug or quantity of liquor.

Eggnog, with its combination of egg, dairy, alcohol and spices, is a variation on a couple of other English concoctions, the medieval posset (hot milk curdled with ale and spices) and caudle (warmed ale thickened with egg yolks and sweetened with honey).

It has also been known as an eggflip, referring to the method of "flipping" the mixture - rapidly pouring it from one jug to another - to mix the ingredients and make the drink foamy.

The name alone is enough to bring a smile to your face. It sounds faintly ridiculous and child-like, but make no mistake - despite its innocent milky appearance, this is one grown-up drink.

The British traditionally laced their version of eggnog with Sherry, Madeira or brandy, while across the Atlantic the Americans embraced New World hooch with gusto and added rum instead.

Other parts of the world have their own versions too. In Puerto Rico they have coquito made with coconut milk; in Mexico it's rompope. Germany has a Biersuppe, while the French have lait de poule.

Eggnog is still embedded in the festive traditions of England, Europe and the US. Although such a rich drink may seem at odds with our warmer climate, it's unexpectedly refreshing. The key is to chill it thoroughly, which offers the added benefit of giving the spices more time to infuse.

It's so satisfying that it could almost do double duty as a dessert. But in this season of festivity and celebration, it seems fitting to indulge in both. So this Christmas, we'll be washing down our pudding with a glass or two of chilled eggnog. Christmas spirit indeed.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2012

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