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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."

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.

Vegetarian canape recipes

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

Champagne granita and melon


You'll need

220 gm (1 cup) white sugar 750 ml Champagne 2 lemons, juice only 1 lemon, finely grated rind only 250 gm seedless watermelon ½ each honeydew and rockmelon 200 gm seedless green grapes, halved lengthways ½ cup (firmly packed) mint, thinly sliced

Method

  • 01
  • Combine sugar and 250ml water in a small saucepan over medium heat, stir until sugar dissolves, remove from heat and cool completely.
  • 02
  • Combine Champagne, juice, rind and sugar syrup, pour into a shallow tray and freeze, scraping with a fork every 30 minutes to form ice crystals, until completely frozen.
  • 03
  • Scoop balls from melons with a melon baller, divide evenly among eight chilled 250ml-capacity glasses. Add grapes, scatter over mint, top with granita and serve immediately.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

“Crosstown Eating House is a true Brisneyland highlight. Would you get me the secrets of Jamie Pearce’s melon and granita?”
Cheryl Parker, Ipswich, Qld

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 8 people
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At A Glance

  • Serves 8 people

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