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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.

Steamed tofu, gai choy and shiitake mushrooms


You'll need

600 gm (1 packet) silken tofu, quartered 4 small gai choy, halved lengthways (see note) To season: Sichuan pepper, crushed to taste To serve: steamed jasmine rice   Shiitake broth 1 litre (4 cups) chicken or vegetable stock 100 gm dried shiitake mushrooms 3 cm piece of ginger, thinly sliced 2 green onions, white part only, thinly sliced diagonally, green part reserved 125 ml (½ cup) Shaoxing wine 2 tbsp light soy sauce, or to taste

Method

  • 01
  • For shiitake broth, combine ingredients in a wok. Bring to the boil over medium heat, reduce heat to low and simmer to infuse (5 minutes).
  • 02
  • Line a steamer basket (large enough to sit snugly within wok) with baking paper. Place tofu and gai choy in basket, season to taste with Sichuan pepper, cover and place basket over boiling broth. Cook until tofu is heated through and gai choy is tender (5-10 minutes).
  • 03
  • Thinly slice reserved onion tops diagonally. Divide tofu, gai choy and mushrooms among bowls, ladle over broth, scatter with onions, and serve with steamed rice.
Note Gai choy, also known as mustard greens, is available from Asian and select grocers. If unavailable, substitute bok choy or gai lan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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