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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.

Chocolate moelleux


"I would love to surprise my girlfriend by making the chocolate moelleux from Must Winebar. No matter how full she is, she can't say no to this dessert."
Damien Saxby, Osborne Park, WA

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

185 gm dark chocolate (70% cocoa solids; see note), coarsely chopped 185 gm butter, coarsely chopped 4 eggs 4 egg yolks 90 gm caster sugar 150 gm (1 cup) plain flour 25 gm Dutch-process cocoa powder, plus extra for dusting   White chocolate ice-cream 500 ml (2 cups) milk 3 tsp liquid glucose 6 egg yolks 100 gm caster sugar 250 gm white chocolate, coarsely chopped 100 ml vegetable oil 500 ml (2 cups) pouring cream

Method

  • 01
  • For white chocolate ice-cream, bring milk and liquid glucose to just below the boil in a saucepan over medium heat. Whisk yolks and sugar in a bowl until thick and pale (2-3 minutes). While whisking, add milk mixture in a thin steady stream, then return to pan and stir continuously over medium heat until mixture thickly coats a spoon (6-8 minutes). Melt chocolate in a bowl placed over a saucepan of barely simmering water and stir occasionally until smooth. Add oil in a thin steady stream, stirring to combine, then add to custard. Add cream, strain through a fine sieve and refrigerate until cold. Churn in an ice-cream machine, then freeze until required. Makes 1 litre.
  • 02
  • Melt chocolate and butter in a bowl over a saucepan of simmering water (3-4 minutes), then stir gently until smooth. Whisk eggs, yolks and sugar in an electric mixer until pale and fluffy (2-3 minutes). Fold chocolate into egg mixture, sieve flour and cocoa in and fold to combine. Spoon into 8 buttered and floured 200ml ramekins or dariole moulds, filling to three-quarters, smooth tops and refrigerate to set (2 hours).
  • 03
  • Preheat oven to 200C. Bake moelleux until just set and soft in the centre (8-10 minutes; a skewer should come out wet). Turn out of moulds, dust with extra cocoa and serve hot with white chocolate ice-cream.

Note Must's team uses Valrhona Guanaja and Valhrona cocoa; they're available from select delicatessens and grocers. 


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Oct 2013

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