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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.

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.

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.

Kingfish and scallop ceviche with tomato oil


"Help! I want to make Brisbane's Bistro One Eleven's delicious kingfish and scallop ceviche for friends."
Stella Ledis, Brisbane, Qld

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

250 gm piece kingfish, skin removed, diced 180 gm scallops, roe off, diced Juice of 1 lemon and 1 lime 12 heirloom cherry tomatoes, halved 1 fennel bulb, thinly sliced 40 gm fresh coconut, shaved with a peeler or mandolin ½ Spanish onion, thinly sliced 1 Lebanese cucumber, thinly sliced ¼ cup each (loosely packed) mint and coriander 2 tbsp chives, cut into 2cm lengths   Tomato oil 150 ml extra-virgin olive oil 3 golden shallots, finely chopped 1 garlic clove, finely chopped 1 celery stalk, coarsely chopped ½ fennel bulb, coarsely chopped ½ long red chilli, split in half, seeds removed 1 tbsp tomato paste 1 each thyme and rosemary sprigs 1 fresh bay leaf ¼ tsp each white peppercorns and coriander seeds 150 ml grapeseed oil 1 basil sprig   Coconut dressing ½ green chilli, seeds removed, thinly sliced 5 gm ginger, finely grated 1 tbsp caster sugar Juice of 1 lime 125 ml (½ cup) coconut milk

Method

  • 01
  • For tomato oil, heat 50ml oil in a saucepan over medium heat, add shallots, garlic, celery, fennel and chilli, and stir occasionally until tender (7-8 minutes). Add tomato paste, herbs and spices, and stir to combine until mixture begins to darken (2-3 minutes). Add remaining extra-virgin olive oil and grapeseed oil, reduce heat to very low and cook to allow flavours to infuse (1 hour). Strain (discard solids) and set aside to cool. Add basil and refrigerate overnight to allow flavours to develop. Strain before serving.
  • 02
  • For coconut dressing, process ingredients in a food processor until smooth. Season to taste.
  • 03
  • Combine kingfish, scallops and citrus juices in a bowl, and set aside to marinate (2-3 minutes).
  • 04
  • Combine tomatoes, fennel, coconut, onion, cucumber and herbs, drizzle with coconut dressing and toss to combine.
  • 05
  • Drain excess liquid from seafood, add seafood to salad, toss to combine and season to taste. Serve drizzled with tomato oil.

Note Start this recipe a day ahead to allow the flavours in the tomato oil to develop.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2013

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