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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.

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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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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."

Gifts under $100 at our pop-up Christmas Boutique

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Vegetarian canape recipes

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

Poached prawns with rice noodles, cucumber and Thai herbs


You'll need

500 ml (2 cups) coconut milk 60 ml (¼ cup) lime juice, or to taste 2 tbsp fish sauce, or to taste 1 tbsp soy sauce 1 tbsp finely grated light palm sugar, or to taste 3 kaffir lime leaves, coarsely crushed 1 small red chilli, finely chopped, or to taste 16 medium green prawns, peeled, tails intact 200 gm dried rice noodles 1 cup (loosely packed) each coriander, Thai basil and mint 1 Lebanese cucumber, thinly sliced

Method

  • 01
  • Combine coconut milk, lime juice, fish sauce, soy sauce, palm sugar, lime leaves and chilli in a saucepan and stir over medium heat until sugar dissolves. Add prawns, bring to the simmer and cook for 2-3 minutes, remove from heat and cool to room temperature. Remove prawns with a slotted spoon and set aside, reserving poaching liquid.
  • 02
  • Meanwhile, cook noodles in boiling water until just tender (2-3 minutes), drain and refresh under cold running water, then drain again. Combine in a bowl with herbs, cucumber and reserved prawns.
  • 03
  • Season reserved poaching liquid to taste with extra lime juice, fish sauce and palm sugar (it should taste hot, sour, salty and sweet), drizzle a little over noodle mixture and toss lightly to combine. Serve with extra poaching liquid.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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