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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.

Taming the Wilderness

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

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."

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.

Potato skins with whipped cod roe


"Please ask the kitchen at Luxembourg if they'll share their potato skins recipe. Such great party food."
Marion Gordon, Yeronga, 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

10 baby King Edward potatoes For deep-frying: vegetable oil To serve: caviar (see note) and finely chopped chives   Whipped cod roe 8 slices (100gm) soft white sandwich bread, crusts removed, cut into 5cm squares 55 gm cod roe (see note) Juice of ½ lemon, plus extra for serving 1 golden shallot, thinly sliced 1 garlic clove, thinly sliced 500 ml (2 cups) grapeseed oil

Method

  • 01
  • For whipped cod roe, soak bread in a bowl with 500ml warm water until soft (5 minutes), then gently squeeze out water and set aside. Blend bread, roe, lemon juice, shallot and garlic in a blender until smooth, then gradually pour in grapeseed oil in a steady stream, adding a little warm water if mixture becomes too thick. Pass through a fine sieve, and season to taste with lemon juice, sea salt and pepper. Refrigerate until required (it keeps for a day in a sealed container).
  • 02
  • Steam potatoes until tender (20-25 minutes), then, when cool enough to handle, halve them lengthways and scoop out most of the flesh with a spoon. Reserve skins; flesh can be reserved for mash or soup.
  • 03
  • Heat vegetable oil in a saucepan until 180C. Deep-fry potato skins until golden and crisp (5-6 minutes; be careful, hot oil will spit). Drain on absorbent paper and season with sea salt.
  • 04
  • Spoon whipped cod roe into potato skins, top with ½ tsp of caviar, sprinkle with chives and serve warm.
Note Caviar and cod roe (often sold as tarama roe) are available at select delicatessens and fishmongers.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Sep 2014

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