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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.

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.

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."

Mussels with chilli, garlic and white wine


"Bar Alto's pots of sweet, succulent mussels in chilli sparked tomato broth with slices of perfectly oiled and char-grilled ciabatta have caused such a stir they've introduced an "order it 10 times; get the recipe" rule. I reckon, between us, Gourmet readers must've well and truly met the requirement."
Phil Hambling, Spring Hill, 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

4 Roma tomatoes 50 ml extra-virgin olive oil 1 tbsp finely chopped garlic 1 tsp finely chopped fresh birdseye chilli 2 kg mussels, scrubbed and debearded 250 ml dry white wine 800 gm canned tomato polpa or chopped canned tomatoes ¼ cup each flat-leaf parsley and basil, coarsely chopped, plus extra to serve To serve: toasted ciabatta, drizzled with extra-virgin olive oil

Method

  • 01
  • Bring a small saucepan of water to the boil. Make a small cross incision on the base of each tomato and blanch until skin starts to peel off (30-40 seconds), then place in iced water, peel off skin and coarsely chop tomatoes, discarding seeds.
  • 02
  • Combine extra-virgin olive oil, garlic and chilli in a saucepan over medium-high heat. Add mussels and wine, cover with a lid and shake occasionally until mussels open (2-3 minutes). Strain, reserving liquid, and arrange mussels on a platter. Return liquid to saucepan over high heat, add chopped tomato and canned polpa, and bring to the boil. Add herbs, then pour over mussels. Season to taste, scatter with extra herbs and serve with toasted ciabatta.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2015

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