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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 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.

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.

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.

Melon and vodka ice

You'll need to begin this recipe the day before.

You'll need

60 ml (¼ cup) ginger syrup or cordial (see note), plus extra to serve 300 gm rockmelon, coarsely chopped 300 gm honeydew melon, coarsely chopped 300 gm watermelon, coarsely chopped 180 ml vodka To serve: sparkling mineral water or tonic water


  • 01
  • Process 20ml ginger syrup and rockmelon in a food processor until smooth, then pass through a sieve, skim foam from surface and discard. Pour into ice cube trays and freeze overnight. Makes about 12 cubes.
  • 02
  • Process 20ml ginger syrup and honeydew melon in a food processor until smooth, then pass through a sieve, skim foam from surface and discard. Pour into ice cube trays and freeze overnight. Makes about 12 cubes.
  • 03
  • Process 20ml ginger syrup and watermelon in a food processor until smooth, then pass through a sieve, skim foam from surface and discard. Pour into ice cube trays and freeze overnight. Makes about 12 cubes.
  • 04
  • To serve, pour vodka into tall glasses, add a mixture of melon ice cubes, top up with sparkling mineral water or tonic water and add ginger syrup to taste.

Note Ginger syrup or cordial is available from select health food stores and delicatessens. If unavailable, in a saucepan combine 1 cup white sugar, ¾ cup water and a 10cm piece of ginger, peeled and cut into julienne. Bring to the boil over medium heat, stirring to dissolve sugar and boil for 5 minutes. Remove, cool, then strain into a sterile container. Makes 1 cup. Will keep for up to 6 months in the refrigerator.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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