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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

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Shark Bay Wild Scampi Caviar

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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.

Summer feta recipes

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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."

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Prawn, corn slaw and chervil rolls


"I'm loving the prawn roll revival at the moment, especially the one from Waterman's Lobster Co. Would you share the recipe?"
Ingrid Hunter, Rose Bay, NSW

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

1 cob sweetcorn with husks and silks 6 white hotdog rolls 100 gm butter, melted 1 kg large uncooked prawns, peeled and cleaned 1 tbsp smoked paprika ¼ cup (loosely packed) chervil To serve: potato chips and pickles (see note)   Confit garlic aïoli 200 ml grapeseed oil 2 garlic cloves, peeled 2 egg yolks 2 tsp Dijon mustard 1 tsp white wine vinegar 1 tsp lemon juice Finely grated rind and juice of ½ lime ½ long red chilli, finely chopped

Method

  • 01
  • Heat a chargrill plate to high. Blanch corn for 1 minute. Drain, then remove husks and silks and grill, turning occasionally, until lightly charred (10-12 minutes). Set aside to cool (5-10 minutes), then remove kernels from cob.
  • 02
  • Meanwhile, for confit garlic aïoli, heat grapeseed oil and garlic in a small saucepan over medium heat. Reduce heat to low, cover and cook until garlic is tender and light golden (30-35 minutes). Reserve garlic and oil separately and let oil cool completely. Blend yolks, mustard, vinegar and lemon juice in a small food processor. Slowly add 150ml reserved grapeseed oil in a thin steady stream until mixture is thick and emulsified. Squeeze confit garlic into mayonnaise and add lime rind and juice and chilli, season to taste and blend until smooth. Refrigerate until required.
  • 03
  • Cut edges from sides of rolls and lightly baste the sides with melted butter. Heat a large frying pan over medium heat and fry cut sides of rolls, turning occasionally, until golden brown (2-3 minutes). Set aside and keep warm.
  • 04
  • Add remaining butter to pan with prawns and half the paprika and fry prawns, turning once, until just cooked through (3-4 minutes). Scatter with remaining paprika, remove from heat and transfer to a bowl to cool briefly (5-7 minutes).
  • 05
  • Meanwhile, combine corn kernels with cup aïoli. Remaining aïoli will keep refrigerated for a week. Add corn mixture to prawns. Coarsely chop three-quarters of the chervil and add to prawns, reserving the rest for garnish.
  • 06
  • Cut rolls through the middle. Fill with prawn and corn mixture, scatter with chervil and serve with chips and pickles.

Note "This prawn, corn slaw and chervil recipe is our Australian take on a New England style of lobster roll," says co-owner Nathanial Hatwell of Waterman's. "Prawns are not only readily available but largely affordable and make a delicious locally sourced ingredient. Given our affinity for Asian spices in Australia, at Waterman's we've worked a couple of chillies into the recipe to amp up the flavour, too." Waterman's Lobster Co uses Cape Cod potato chips and McClure's Pickles.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2015

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