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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.

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.

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

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Cooking breakfast like a chef

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Perfect match: gougères and late-disgorged sparkling wine


You'll need

45 gm butter, coarsely chopped 150 gm (1 cup) plain flour 4 eggs 2 tsp thyme 140 gm Gruyère, coarsely grated 150 gm goat’s curd

Method

  • 01
  • Preheat oven to 190C. Bring butter, 250ml water and a large pinch of salt to the boil in a saucepan over medium heat. Add flour and beat with a wooden spoon until mixture pulls away from sides of pan (2-3 minutes). Remove from heat, add eggs one at a time, beating well after each addition, then stir in thyme and 120gm Gruyère. Spoon tablespoons of mixture onto a tray lined with baking paper, scatter with remaining Gruyère and bake until golden (10-12 minutes).
  • 02
  • Pierce a small hole in the base of each gougère with a small sharp knife, return to oven and bake until almost dry (6-8 minutes). Cool slightly.
  • 03
  • Whisk goat’s curd in an electric mixer until light and fluffy, then transfer to a piping bag fitted with a 1cm nozzle. Pipe goat’s curd into the base of each gougères and serve warm.

Note Gougères can be made a day ahead and stored in an airtight container. Reheat at 190C for 5 minutes before filling and serving.


A big plate of puffy gougères is a classic accompaniment to Champagne and sparkling wine. The deep savoury quality of the cheese in the pastry, enhanced by the baking, matches perfectly with the yeastiness of the fizz. It's all about umami, the fifth taste, most commonly associated with the back-palate satisfaction of soy sauce: both cheese and Champagne are rich in umami, so putting them together in your mouth is a double whammy of savoury satisfaction. In this recipe for gougères, the flavour and taste are boosted considerably by the addition of thyme, rich Gruyère and tangy goat's curd. A pretty, light and frothy bubbly - a blanc de blancs, say, or a young vintage Champagne - might not have enough weight to match the cheesy puffs, so I'd recommend a late-disgorged sparkling. As you know, Champagne and Champagne-style wines are bubbly thanks to a secondary fermentation in the bottle. After the yeast cells have done their job, they settle as lees or sediment inside the bottle, eventually breaking down and releasing yeasty aromas and umami-rich tastes into the wine. The longer the bottle sits in the cool of the cellar before it is disgorged (to separate the lees from the clear wine), the finer, deeper and more complex the flavour will be.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2011

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