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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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

White bean soup with garlic crostini


If you have time, you could make this soup with dried white beans instead of the canned ones; they'll need to be soaked overnight and cooked for longer.

You'll need

2 tbsp extra-virgin olive oil, plus extra for drizzling 1 Spanish onion, thinly sliced 2 garlic cloves, finely chopped, plus 1 extra clove, halved, for rubbing 1 tsp dried chilli flakes, or to taste 1.2 kg canned white beans, drained, rinsed 1 litre (4 cups) vegetable or chicken stock 2 fresh bay leaves 1½ tbsp red wine vinegar, or to taste 8 thick slices sourdough bread To serve: coarsely chopped flat-leaf parsley and oregano

Method

  • 01
  • Heat olive oil in a large saucepan over medium-high heat, add onion and garlic, stir occasionally until tender (4-5 minutes), add chilli, stir to combine. Add beans, stock and bay leaves, simmer for 15 minutes, then pulse with a hand-held blender until partially puréed. Add vinegar, season to taste and keep warm.
  • 02
  • Meanwhile, preheat a char-grill pan over high heat. Drizzle both sides of bread slices with a little olive oil, season to taste and char-grill, turning once, until toasted (1-2 minutes each side). Rub crostini with remaining garlic and place one slice in each serving bowl. Ladle over hot soup, scatter with herbs and serve with remaining crostini.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2011

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