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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.

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.

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.

Soft-centred chocolate budini with milk ice-cream


You'll need

165 gm dark chocolate (55% cocoa solids) 165 gm unsalted butter, coarsely chopped 3 eggs 3 egg yolks 80 gm caster sugar 35 gm plain flour, sieved   Milk ice-cream 560 ml milk 45 ml pouring cream 100 gm caster sugar 3 egg yolks

Method

  • 01
  • For milk ice-cream, bring milk, cream and half the sugar to the boil in a saucepan over medium-high heat, stirring continuously to dissolve sugar. Whisk yolks and remaining sugar in a bowl until pale (3-4 minutes). Add one-quarter of milk mixture, whisk continuously until incorporated, then add remaining milk mixture and whisk to combine. Transfer to a clean saucepan and stir continuously over low-medium heat until mixture reaches 76C on a sugar thermometer and coats the back of a wooden spoon thickly (2-3 minutes). Strain through a fine sieve into a bowl placed over ice, cool to room temperature, then refrigerate to chill. Freeze in an ice-cream machine until firm (3-4 hours). Makes about 700ml.
  • 02
  • Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water (2-3 minutes), then cool slightly.
  • 03
  • Whisk eggs, yolks and sugar in an electric mixer until pale and fluffy (5-6 minutes). Fold in one-quarter of chocolate mixture, then fold in remaining mixture. Sift over flour and fold to incorporate. Divide between six 250ml buttered and floured dariole moulds, cover with plastic wrap and refrigerate until set (6 hours-overnight).
  • 04
  • Preheat oven to 180C. Bake puddings until just set and centres are still soft (10-12 minutes), turn out carefully. Serve hot with ice-cream.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“My daughter, Iyla, has asked me to make Cecconi’s chocolate pudding. I’ll try. Any chance you could print the recipe?”
Kylie Iles, South Yarra, 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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