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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.

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Shark Bay Wild Scampi Caviar

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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Minestra


You'll need

1 (about 500gm) cotechino (see note) 2.5 litres (9 cups) chicken or beef stock (or combination of both), heated 80 ml (1/3 cup) olive oil 1 onion, finely chopped 400 gm (2 cups) carnaroli rice 100 ml dry white wine 40 gm (½ cup) finely grated parmesan ½ cup (loosely packed) coarsely chopped flat-leaf parsley 3 mandarins, finely grated rind only (or to taste)

Method

  • 01
  • Place cotechino in a saucepan, cover with cold water and bring to the simmer over medium heat, reduce heat to low and cook for 1½ hours. Remove cotechino and cool completely. Halve and cut one half into 1cm pieces and set aside. Reserve remaining half for another use (see note).
  • 02
  • Bring stock to the boil. Season to taste with sea salt, reduce heat to low and simmer until required. Meanwhile, heat olive oil in a large heavy-based saucepan over medium heat, add onion and cook until translucent (8-10 minutes). Add rice and stir to combine. Add white wine and cook until evaporated (2 minutes). Gradually add stock 1 cup at a time, adding more as liquid is absorbed and stirring occasionally. After 10 minutes add cotechino and continue cooking, adding stock until rice is al dente and all liquid is absorbed (25 minutes). Remove from heat. Add parmesan and parsley, then season to taste with mandarin rind and freshly ground black pepper. Serve immediately.
Note Cotechino is a large pork sausage from Emilia-Romagna in northern Italy. It is usually available from Italian butchers and specialist delicatessens but you may need to order it in advance. Leftover cotechino may be refrigerated for up to 3 days. Eat it warmed and served with steamed vegetables and salsa verde.

“On a weekend getaway to Mildura, friends and I dined at Stefano’s. It was an amazing experience and I’d love to make the minestra for a dinner party I’m having soon. Would you ask Stefano di Pieri for the recipe?”
Roy Jamieson, Footscray, Vic

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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