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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.

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."

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Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Tarka dal


You'll need

400 gm (2 cups) channa split lentils (see note) 60 ml (¼ cup) vegetable oil 1½ tsp brown mustard seeds 1 tsp cumin seeds 6 garlic cloves, finely chopped 2 cm piece ginger (10gm), finely grated 10 fresh curry leaves 2 onions, finely chopped 2 vine-ripened tomatoes, finely chopped 35 gm (¼ cup) raw cashews, finely ground 1½ tsp ground turmeric 1 tsp each garam masala and ground chilli ½ tsp ground coriander 45 gm ghee 125 ml (½ cup) pouring cream 3 long green chillies, halved lengthways (optional) To serve: coarsely chopped coriander and roti

Method

  • 01
  • Rinse lentils in cold water, place in a bowl, cover with cold water, soak 30 minutes, drain.
  • 02
  • Heat oil in a large frying pan over medium heat. Add half the mustard seeds and half the cumin seeds and stir until starting to pop (1-2 minutes). Add garlic, ginger, curry leaves and half the onion, stir occasionally until soft (7-10 minutes). Add tomato, cashews, turmeric, garam marsala, ground chilli, coriander and 125ml water and stir occasionally until thick (3-5 minutes). Add lentils and enough water to cover (about 1.6 litres), bring to the boil, reduce heat to low and stir occasionally until lentils are tender (30-35 minutes).
  • 03
  • Meanwhile, heat ghee in a frying pan over medium-high heat, add remaining spices and stir occasionally until fragrant (1-2 minutes). Add remaining onion, stir occasionally until golden (7-10 minutes). Stir onion mixture through lentils, add cream and chilli, bring to the boil, season to taste and serve immediately scattered with coriander, with roti to the side.
Note Channa split lentils are available from select health-food shops. If unavailable, substitute yellow split peas.

“A recent visit to Indian Tukka had my daughter exclaiming ‘Wow – holy beautiful dal!’ Would you request the recipe for our family? We live in Alice Springs and can only have this wonderful dish when we’re in Melbourne.”
Kerry and Mark Delahunty, Alice Springs, NT

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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