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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

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.

Vegetarian canape recipes

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

Potted trout with toasted baguette


Potted trout is lovely served straight away, but it's even better with time overnight in the fridge. It will keep for about a week, so make a double batch - eat one now and the other later in the week.

You'll need

120 gm butter, coarsely chopped 1 golden shallot, finely diced 1 garlic clove, finely chopped Finely grated rind and juice of 1 lemon, or to taste 500 gm piece of smoked trout, coarsely flaked (skin and bones discarded) Pinch of ground cayenne 120 gm crème fraîche 1 tbsp pouring cream ¼ cup coarsely chopped dill 2 tbsp finely chopped chives To serve: toasted baguette, salmon roe and cornichons

Method

  • 01
  • Heat butter in a small saucepan over medium-high heat, pour off two-thirds into a bowl and set aside. Add shallot, garlic and rind to butter in pan and sauté until tender (2-3 minutes). Transfer to a bowl, add trout and cayenne, mix lightly to combine and season to taste.
  • 02
  • Whisk crème fraîche, cream and juice in a separate bowl to combine, gently stir into trout mixture with herbs, then season to taste. Spoon into jars or ramekins, pour over enough reserved melted butter to cover with a thin layer and freeze until just set (5-10 minutes), then refrigerate until required. Serve with toasted baguette, salmon roe and cornichons.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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