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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.

Glazed lemon tart with caramelised oranges


You'll need

4 egg yolks 395 gm sweetened condensed milk 2 lemons, juiced and with rind finely grated 2 eggwhites 55 gm (¼ cup) caster sugar, plus extra for dusting To serve: double cream   Vanilla bean pastry 185 gm plain flour 120 gm pure icing sugar 115 gm chilled butter, coarsely chopped ½ vanilla bean, scraped seeds, pod discarded 2 egg yolks   Caramelised oranges 220 gm (1 cup) caster sugar 1 orange, juiced 30 ml Cointreau 4 oranges, peeled and thinly sliced

Method

  • 01
  • For vanilla bean pastry, process flour, icing sugar, butter and vanilla seeds in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and process until pastry just comes together. Wrap in plastic wrap and refrigerate for 30 minutes. Bring pastry to room temperature. Lightly grease a 20cm round x 3.5cm-deep fluted flan tin with removable base. Roll pastry on a lightly floured surface to 3mm thick and line flan tin, trimming excess pastry, refrigerate for 30 minutes. Preheat oven to 180C. Blind bake pastry for 10 minutes or until lightly golden. Carefully remove baking paper and pastry weights and bake for another 5-10 minutes until crisp, then cool.
  • 02
  • For filling, whisk egg yolks in a heatproof bowl over gently simmering water until thick and pale. Add condensed milk and lemon juice and stir to combine. Pass through a fine sieve, then add lemon rind. Using an electric mixer, whisk eggwhites until soft peaks form, then slowly add sugar and whisk on high until sugar has dissolved and meringue is glossy. Add meringue to lemon mixture and fold gently to combine. Pour into prepared tart case and bake for 10-15 minutes or until centre has just set (don’t let the top colour too much). Cool, then refrigerate for 1-2 hours or until cold.
  • 03
  • For caramelised oranges, combine caster sugar and 200ml water in a saucepan over medium heat, bring to the boil and cook for 15 minutes or until golden. Add orange juice and Cointreau, stirring to dissolve sugar, then pour over sliced oranges in a heatproof bowl. Cover and refrigerate until needed.
  • 04
  • To serve, dust tart with caster sugar and, using a blowtorch, gently caramelise top. Serve immediately with oranges and double cream.

"Chef Ros Baldwin's lemon tart at Mojo's on Wilderness in the Hunter Valley is such a treat. Would you ask her to reveal the recipe?"
Jason Hoy, Darlinghurst, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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