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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.

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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Duck and sea scallop soba noodles


You'll need

2 (250gm each) duck breasts 270 gm soba noodles 6 green onions, thinly sliced 1 tbsp sesame oil 2 tbsp sesame seeds, toasted 1½ cups soba sauce (see note) 1 tbsp peanut oil 12 sea scallops To serve: furikake (see note)

Method

  • 01
  • Place duck breasts, skin-side down, in a non-stick frying pan over low-medium heat and cook for 4 minutes or until golden and crisp. Turn and cook for another 5 minutes or until medium-rare. Remove to a plate, cover loosely with foil and stand for 5 minutes, then thinly slice.
  • 02
  • Cook soba noodles in a large saucepan of boiling salted water for 4 minutes or until tender. Drain, rinse under cold running water until cool, and drain well. Place noodles, green onions, sesame oil, sesame seeds and soba sauce in a large bowl and combine well.
  • 03
  • Heat peanut oil in a small frying pan, add scallops and cook over high heat for 1 minute each side, or until golden.
  • 04
  • Divide noodle mixture among bowls, top with sliced duck breasts, then place scallops around edge, scatter with furikake and serve immediately.

Note Soba sauce is a refined soy sauce seasoned with bonito flakes. Furikake is a Japanese seasoning mix of bonito flakes and nori. Both are available from Japanese food stores.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A perfumed but dry white such as an albariño or viognier.

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