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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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Custard horns (Canutillos)


You'll need

  Pastry horns 300 gm block puff pastry For dusting: plain flour 1 egg, lightly beaten To serve: icing sugar   Custard 500 ml (2 cups) milk ½ lemon, rind only (removed with a peeler) 6 egg yolks 110 gm (½ cup) white sugar 90 gm plain flour 1 tbsp butter

Method

  • 01
  • Preheat oven to 220C. Roll out pastry on a lightly floured work surface to 5mm thick. Using a sharp knife cut into 5cm-wide strips. Wrap strips, slightly overlapping, around 6 small metal baking horns (see note). Place on a baking tray, with end of pastry tucked under base, and bake for 10-15 minutes or until golden, transfer to a wire rack and cool. Horns will keep in an airtight container for 3 days.
  • 02
  • For custard, combine milk and lemon rind in a saucepan and simmer over low-medium heat for 10 minutes to infuse. In a separate bowl, whisk egg yolks and sugar until pale and frothy, then whisk in flour. Remove lemon rind from milk and discard, then slowly whisk milk into egg yolk mixture. Return mixture to pan and stir over low heat for 10 minutes or until thick. Stir through butter and refrigerate until cold. Custard may be made up to 1 week ahead.
  • 03
  • To serve, pipe or spoon custard into pastry horns.

Note Metal baking horns are available from specialist kitchen stores or baking suppliers.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Oct 2007

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