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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.

Vegetarian canape recipes

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

Roast pork belly and kimchi burgers


You'll need

200 gm piece boneless pork belly, skin scored 6 small brioche rolls, halved horizontally ½ cup (loosely packed) each mint and coriander, shredded 3 spring onions, thinly sliced diagonally 1 Lebanese cucumber, seeds removed, cut into julienne 2 tsp lime juice 1 tsp fish sauce 1 tsp soy sauce 120 gm kimchi (see note)   Pickled cucumber 125 ml (½ cup) rice wine vinegar 55 gm (¼ cup) caster sugar 1 Lebanese cucumber, thinly sliced   Korean hot pepper mayonnaise 3 egg yolks 30 ml rice wine vinegar 300 ml olive oil 30 ml sesame oil 1½ tbsp Korean red pepper paste (see note) 1 tbsp lemon juice

Method

  • 01
  • Place pork skin-side up on a wire rack over a deep roasting pan. Pour over 500ml boiling water, dry with absorbent paper (discard water) and refrigerate for skin to dry (6 hours-overnight).
  • 02
  • Meanwhile, for pickled cucumber, stir vinegar, sugar and 1 tsp sea salt flakes in a saucepan over medium heat until sugar dissolves. Set aside to cool, transfer to a non-reactive container, add cucumber and refrigerate until required.
  • 03
  • Meanwhile, for Korean hot pepper mayonnaise, process yolks and rice wine vinegar in a food processor. With motor running, add oils in a thin steady stream until thick and incorporated. Add pepper paste and lemon juice, process to combine, season to taste and refrigerate until required.
  • 04
  • Preheat oven to 180C. Season pork skin generously with sea salt flakes and roast until pork is cooked through (25-30 minutes). Set aside to rest in a warm place (10 minutes) then thinly slice across the grain.
  • 05
  • Preheat grill to high and toast cut sides of brioche rolls until golden (1-2 minutes). Meanwhile, combine mint, coriander, spring onion, cucumber, fish sauce, soy sauce, lime juice and pork slices in a bowl and toss to combine. Spread brioche bases with Korean hot pepper mayonnaise, top with kimchi, pork mixture, then pickled cucumber, sandwich with brioche tops and serve.
Note Kimchi and Korean red pepper paste (also known as gochujang) are available from Asian grocers.

This recipe is from the December 2011 issue of Australian Gourmet Traveller.

“I love the pork belly burgers at The Waiting Room, so I’m hoping you’ll feature the recipe in your pages.”
Kate McKinnon, via email

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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