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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.

Fried potato skins with fonduta sauce


Little chat potatoes fry up surprisingly well and don't need to be blanched beforehand. We've made a cheesy sauce for dipping, so they're perfect party food. You can use any cheese you like - aged cheddar is a real treat. We used a melon baller to remove the flesh of the potato; keep these rounds of potato in water and use them in another dish - they would be lovely boiled and added to the fish or chicken recipes here.

You'll need

10 chat potatoes, such as kestrel For deep-frying: vegetable oil 1 spring onion, thinly sliced   Fonduta 65 gm coarsely grated Emmenthal 50 gm finely grated parmesan, plus extra to serve 2 tbsp each milk and pouring cream 2 egg yolks

Method

  • 01
  • Heat vegetable oil in a deep wide saucepan to 190C. Halve chat potatoes, then use a melon baller to scoop out the flesh, leaving just the skin and a little flesh on the sides (reserve the potato balls in water for another use). Deep-fry potato skins, turning occasionally until golden brown (2-4 minutes). Remove from oil with a slotted spoon and drain on paper towels.
  • 02
  • For fonduta, whisk ingredients in a heatproof bowl and stir occasionally over a saucepan of simmering water until melted and smooth (5 minutes). Season to taste.
  • 03
  • Reheat oil when ready to serve and refry potato skins until hot and golden (1-2 minutes). Remove with a slotted spoon, drain on paper towels briefly, then scatter with finely grated parmesan and spring onions and serve with hot fonduta to the side for dipping.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2015

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