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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.

Barbecued spiced chicken with corn, avocado and lime


Throw some chopped fresh chilli into the dressing for a little more spice. 

You'll need

6 chicken Marylands, skin slashed 50 ml olive oil, plus extra for drizzling 1 tbsp lime juice 1 garlic clove, finely chopped 1 tsp each sweet paprika, smoked paprika and ground cumin 4 corn cobs 2 avocados, coarsely chopped 1 spring onion, thinly sliced   Tomatillo dressing 150 gm drained canned tomatillos (see note) ½ cup (firmly packed) coriander 1 garlic clove, coarsely chopped 80 ml (1/3 cup) olive oil 50 ml lime juice, or to taste

Method

  • 01
  • Heat a char-grill or barbecue to medium-high. Combine chicken in a bowl with oil, lime juice, garlic and spices, season to taste and massage marinade into chicken. Grill, turning often, until browned and cooked through (10-15 minutes).
  • 02
  • Drizzle corn with a little olive oil and grill, turning occasionally, until slightly charred and tender (6-8 minutes). Cut kernels from corn, keeping in clusters, then transfer to a bowl. Just before serving, add avocado and spring onion.
  • 03
  • For tomatillo dressing, process tomatillos, coriander and garlic in a small food processor until smooth, add olive oil and lime juice, season to taste and process to combine.
  • 04
  • Drizzle tomatillo dressing over corn mixture to taste and toss to combine. Serve with spiced chicken and extra dressing to taste.
Note Canned tomatillos are available from Monterey Mexican Foods, Fireworksfoods and select delicatessens.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Dec 2014

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