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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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Tarta de Santiago


"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?"
Michael MacDermott, Taringa, Qld

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.

You'll need

750 ml canned sweetened condensed milk 4 eggs 220 gm (1 cup) caster sugar 175 gm softened butter 100 gm (1/3 cup) plain flour ½ tsp baking powder 250 gm almond meal Finely grated rind of 1 lemon To dust: icing sugar

Method

  • 01
  • For dulce de leche, preheat oven to 220C. Pour condensed milk into a 6-cup baking dish, cover with foil and place in a large roasting pan. Fill pan with water until halfway up the sides. Bake until milk is dark golden (1¾ hours), topping up water as necessary. Remove and whisk dulce de leche until smooth. Dulce de leche will keep refrigerated in an airtight container for 2 weeks.
  • 02
  • Preheat oven to 180C. Whisk eggs and sugar until pale (7-10 minutes), add butter, flour, baking powder and 125ml chilled water and beat until combined (3-5 minutes). Stir in almond meal and lemon rind. Pour into a buttered, lightly floured 20cm-diameter spring-form cake tin and bake until golden and a skewer withdraws clean (45-50 minutes). Cool in tin for 20 minutes then turn out onto a wire rack to cool completely.
  • 03
  • Once cooled, dust heavily with icing sugar (using stencil if desired), slice and serve with warm dulce de leche. Cake will keep, stored in an airtight container, for 3 days, but is best eaten on the day of making.

Note Traditionally, this cake is decorated with the Cross of St James stencilled in icing sugar. 


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2014

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