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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."

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.

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.

Potted rabbit


"The potted rabbit at Windmills Break in Yallingup is simple, yet genius. The recipe would be most gratefully received."
Jonathan Carpenter, Perth, 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

2 golden shallots, thinly sliced 1 tbsp Dijon mustard, plus extra to taste 1 tsp each black mustard, coriander and fennel seeds 3 fresh bay leaves 2 thyme sprigs, plus extra leaves, to serve 3 sage leaves 3 garlic cloves, thinly sliced 1 tbsp olive oil Finely grated rind of ½ lemon, plus extra, to serve 1 rabbit (about 1.5kg), jointed (see note) 80 gm duck fat (see note) 150 ml dry white wine 700 ml chicken stock To serve: thinly sliced sourdough, extra-virgin olive oil, cornichons and pickled onions

Method

  • 01
  • Combine shallots, half the Dijon mustard, seeds, bay leaves, thyme, sage, garlic, oil and rind in a large bowl and massage into rabbit. Refrigerate to allow flavours to develop (at least 1 hour).
  • 02
  • Heat duck fat in a saucepan over medium-high heat, add rabbit pieces and turn occasionally until golden (5-6 minutes). Add wine and reduce by half (10-12 minutes), then add stock and reduce heat to low. Place a round of baking paper directly on surface and simmer until meat is falling from the bone (2-2½ hours). Remove rabbit and set aside, then strain stock (discard solids) and reserve. Shred rabbit meat into a bowl (discard bones), add remaining Dijon mustard or to taste and 60ml reserved stock, season to taste and divide among serving dishes. Cover with plastic wrap and refrigerate until required.
  • 03
  • Heat a char-grill pan over high heat, drizzle sourdough with olive oil, season to taste and grill until golden (2-3 minutes each side). Serve with potted rabbit warmed in a low oven, scattered with lemon rind and thyme leaves, and cornichons and pickled onions to the side.

Note This dish can be made a day ahead and warmed before serving. Ask your butcher to joint the rabbit for you. Canned duck fat is available from butchers and select delicatessens.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Sep 2013

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