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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.

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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."

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.

Fig, honey and ricotta semifreddo


You'll need

150 gm dried figs, coarsely chopped 150 gm caster sugar 95 ml brandy ½ tsp bicarbonate of soda 125 gm firm ricotta 100 gm eggwhites (about 4) 250 ml (1 cup) pouring cream To serve: toasted flaked almonds, honey, fresh figs cut into quarters and honeycomb (optional)

Method

  • 01
  • Combine dried figs, 50gm caster sugar, 50ml brandy and 50ml water in a saucepan over medium heat and bring to the boil, stirring occasionally to dissolve sugar. Add bicarbonate of soda, remove from heat, transfer to a food processor and process to a coarse paste. Add ricotta and process to just combine, then set aside to cool. Meanwhile, whisk eggwhite with a pinch of salt in an electric mixer until soft peaks form. Whisking continuously, gradually add remaining sugar in a thin steady stream until incorporated and firm peaks form (2-3 minutes). Transfer to a large bowl and set aside. Whisk cream and remaining brandy in a large bowl until soft peaks form, fold in eggwhite mixture, one-third at a time, then fold in ricotta mixture to just combine. Spoon into a 9cm x 21cm loaf tin lined with Go-Between (see note), smooth top and freeze until firm (6 hours or overnight).
  • 02
  • Preheat oven to 180C. Scatter almonds on an oven tray and roast, shaking occasionally, until golden (5-7 minutes). Set aside to cool.
  • 03
  • Dip semifreddo tin in hot water and invert semifreddo onto a board or chilled serving platter. Thickly slice and serve immediately scattered with toasted almonds, drizzled with honey, and with fresh figs and honeycomb alongside.
Note Go-Between, a high-grade freezer plastic used to prevent food sticking, is available from supermarkets; if it’s unavailable, substitute baking paper.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

“I love the fig, honey and ricotta semifreddo at Brisbane’s Beccofino. Will chef Cordell Khoury please share the recipe?”
Nathan Lee, Brisbane, 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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