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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.

Pear tarte Tatin


This famed tart is traditionally made with apples, but sweet juicy pears work equally well.

You'll need

65 gm caster sugar 40 gm butter, coarsely chopped 2 ripe William pears, cored and quartered 375 gm sheet butter puff pastry, rolled to 4mm thick and cut to a 22cm round (see note) To serve: pouring cream, or vanilla bean ice-cream

Method

  • 01
  • Preheat oven to 200C. Scatter sugar evenly over the base of an 18cm-diameter cast-iron or stainless-steel frying pan and cook over high heat until sugar begins to dissolve and caramelise around the edges (1-2 minutes). Start swirling pan occasionally to cook sugar evenly (do not stir) until sugar is all caramelised (1-2 minutes). Add butter and swirl to combine (20-30 seconds), then remove from heat and arrange pear quarters over caramel in a circle. Cover with puff pastry, tucking edges down around the pears with a spoon. Score the centre for steam to escape, then bake until pastry is dark golden and puffed (18-20 minutes).
  • 02
  • Remove from oven, stand for 2 minutes, then place a plate on top and shake pan to loosen tart. Working quickly, invert tart being very careful of hot caramel drips. Serve hot with pouring cream or ice-cream.

Note We prefer to use Carême butter puff pastry, but any other butter puff pastry can be used.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2015

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