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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

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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.

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.

Pan-fried trevalla with avgolemono silverbeet


You'll need

60 ml (1/4 cup) olive oil 1 baby fennel bulb, thinly sliced ½ leek, thinly sliced 1 garlic clove, finely chopped 1 lemon, rind finely grated 4 silverbeet stems or rainbow chard stems, stalks thinly sliced, leaves coarsely chopped 500 ml (2 cups) fish or chicken stock 1 egg, separated 2 tbsp each coarsely chopped flat-leaf parsley, dill and mint 4 skinless blue-eye trevalla fillets (200gm each) 20 gm butter 30 gm raw almonds, coarsely chopped

Method

  • 01
  • Heat two-thirds of the olive oil in a large frying pan over medium-high heat. Add fennel, leek,garlic, lemon rind and stems, and sauté until tender (3-4 minutes). Add silverbeet leaves, stir to just wilt, then add stock, season to taste and simmer until leaves are just tender (2-3 minutes).
  • 02
  • Meanwhile, whisk eggwhite in a bowl until frothy, add yolk and whisk to combine. Whisk in lemon juice, then whisk in a ladleful of silverbeet braising liquid. Return to silverbeet mixture, and stir to combine and thicken without boiling (1-2 minutes). Remove from heat and stir in herbs,reserving some to serve, and season to taste.
  • 03
  • Heat remaining oil in a large frying pan, add fish and brown well (2-3 minutes), then turn and cook through (1-2 minutes). Remove from pan, add butter to pan, then, when it foams, add almonds and cook until fragrant (30 seconds). Serve fish on silverbeet and sauce topped with butter, almonds and reserved herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

April 2016

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