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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.

Jerk-style pork with corn, black beans and avocado


You'll need

4 pork cutlets (about 160gm each) 3 spring onions, coarsely chopped 2 garlic cloves, coarsely chopped 10 gm (2cm piece) ginger, coarsely chopped 1 small habanero chilli, finely chopped 1 tbsp coarsely chopped thyme 2 tbsp olive oil, plus extra for drizzling 1 tsp ground allspice ¼ tsp ground cinnamon Juice of 2 limes, plus halves to serve Juice of 1½ oranges   Corn, black beans and avocado 3 corn cobs 880 gm canned black beans, rinsed 2 avocados, coarsely chopped 50 ml extra-virgin olive oil Juice of 2 limes, or to taste 1 garlic clove, finely chopped 1 cup (loosely packed) coriander 3 spring onions, thinly sliced

Method

  • 01
  • Place pork in a non-reactive container and set aside. Process spring onion, garlic, ginger, chilli and thyme in a small food processor to combine. Add oil, spices and half of each of the juices, season to taste and process to combine. Pour mixture over pork and set aside to marinate (15 minutes).
  • 02
  • Meanwhile, for corn, black beans and avocado, cook corn in a saucepan of boiling salted water over medium-high heat until tender (6-7 minutes), drain, then, when cool enough to handle, cut kernels from cobs and place in a large bowl. Add beans, avocado, oil, lime juice and garlic, season to taste and toss to combine. Refrigerate until required. Just before serving, add coriander and spring onion and toss to combine.
  • 03
  • Preheat a large frying pan over medium-high heat. Drain pork from marinade, drizzle with a little oil and cook, turning and basting occasionally with marinade, until just cooked through (5-6 minutes). Remove from heat, deglaze pan with remaining juice, set aside to rest (5 minutes), then serve with corn, black beans and avocado, and lime halves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2013

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