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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

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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.

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."

Taming the Wilderness

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

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.

Snapper and clams en papillote with tarragon beurre blanc


"The snapper en papillote at Les Bistronomes is so good I make up excuses to go to Canberra so I can have it. Any chance I can have the recipe?"
Barbara Nash, Seaforth, 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

2 whole snapper (800gm each), cleaned 12 diamond-shell clams (see note) To serve: steamed kipflers tossed in a brown butter and chopped flat-leaf parsley   Tarragon beurre blanc 375 ml dry white wine 1 golden shallot, finely chopped 1 each thyme sprig and fresh bay leaf 1 tbsp finely chopped tarragon, stalks reserved 1 small star anise ½ tsp each white peppercorns, fennel seeds and coriander seeds 50 ml pouring cream 250 gm cold butter, cut into 2cm dice   Saffron leeks 50 gm butter, diced 3 leeks (white and pale green parts only), halved lengthways and thinly sliced Large pinch of saffron threads 80 ml (1/3 cup) pouring cream

Method

  • 01
  • For tarragon beurre blanc, bring white wine, shallot, thyme, bay leaf, tarragon stalks, star anise, white pepper, fennel and coriander seeds to the boil in a large saucepan and reduce to 75ml (10-15 minutes). Strain into a clean saucepan and bring to a simmer over medium heat, then whisk in cream. Reduce heat to very low and gradually whisk in butter a piece at a time until thick and smooth, then stir in tarragon leaves and season to taste. Keep warm.
  • 02
  • For saffron leeks, melt butter in a saucepan over medium heat. Add leeks and saffron, season to taste, reduce heat to low and sauté, stirring occasionally, until almost tender (2 minutes). Add cream and simmer, stirring occasionally, until leeks are tender (2-3 minutes). Set aside.
  • 03
  • Preheat oven to 180C. Place a sheet of foil large enough to enclose one of the snapper on a work surface and top with a sheet of baking paper. Spread half the saffron leeks in the centre to cover an area slightly smaller than the fish, then top with a snapper, half the clams and cover with half the beurre blanc. Place another sheet of baking paper on top, cover with another sheet of foil, then fold edges around fish to enclose and seal well. Repeat with remaining ingredients to make a second parcel. Bake on a tray until a thermometer inserted into the parcel reads 52C or a skewer inserted is warm to hot when touched to your lips (28-30 minutes). Open parcels carefully as hot steam will escape and serve fish from parcel with potatoes.

Note Diamond-shell clams are available from fish markets and select fishmongers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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