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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.

Taming the Wilderness

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

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."

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.

Coppa, stracchino and green olive salad rolls


You'll need

60 gm micro herb salad mix (see note) 1 tbsp olive oil 2 tsp red wine vinegar 10 small ciabatta bread rolls 200 gm buffalo stracchino (see note) 100 gm green olives, stones removed and thinly sliced 20 (about 175gm) slices of coppa

Method

  • 01
  • 1 Place salad in a bowl, drizzle with oil and vinegar and season to taste with sea salt and freshly ground black pepper. Spread rolls with stracchino, top with green olives, coppa and salad. Serve immediately.

Note Stracchino is a soft fresh buffalo or cow's milk cheese available from select delicatessens. You can substitute taleggio. Micro herbs are available from select greengrocers. Alternatively, use a baby leaf such as rocket.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2006

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