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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

"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.

Summer feta recipes

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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."

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Apple crumble ice-cream


This recipe makes about 1.5 litres of ice-cream.

You'll need

  Ice-cream 600 ml pouring cream 300 ml milk 3 cinnamon quills 5 egg yolks 75 gm caster sugar 45 gm brown sugar   Caramelised apple 120 gm caster sugar 45 ml dessert wine 60 ml pouring cream 20 gm butter 1 apple, peeled, cored and cut into 1cm dice   Crumble 80 gm self-raising flour 70 gm brown sugar 70 gm hazelnuts, coarsely ground 50 gm cold butter, coarsely chopped 1 tsp ground cinnamon

Method

  • 01
  • For caramelised apple, combine sugar, 30ml dessert wine and ¼ cup water in a frying pan and cook over medium-high heat, stirring until sugar dissolves. Bring to the boil and cook for 4-5 minutes or until dark golden, add cream and butter and cook for another minute or until combined. Add apple, stir to coat then cook for 5 minutes or until apple is tender. Add the remaining dessert wine, stir to combine, then remove from heat and cool completely.
  • 02
  • For the crumble, preheat the oven to 190C. Combine all ingredients in a bowl and, using fingertips, rub together until mixture resembles coarse breadcrumbs (mixture should have large clusters). Spread over a baking paper-lined oven tray and bake for 15-20 minutes or until golden. Cool completely and coarsely crumble.
  • 03
  • Combine cream, milk and cinnamon quills in a saucepan and bring just to the boil over a medium heat. Remove from heat and stand for 10 minutes to infuse. Whisk egg yolks and sugars in a bowl until thick and pale, pour over cream mixture and whisk to combine. Return to saucepan and cook over a medium heat until mixture coats the back of a spoon, strain into a bowl placed over ice and cool completely. Freeze mixture in an ice-cream machine according to manufacturer’s instructions. Spoon into a 2 litre-capacity rectangular container, drizzle with half the caramelised apple mixture, swirling to combine and form a ripple effect. Scatter half the crumble mixture on top and freeze for 3 hours or until required. Serve scoops drizzled with remaining caramelised apple and scattered with remaining crumble mixture.

Cooking apples

When it comes to cooking, all apples (and there are lots of 'em!) aren't created equal. The glossy green Granny smith is arguably the best apple for cooking, especially in purées and sauces. Its natural tartness makes it ideal for relishes. golden delicious apples have juicy, aromatic flesh and are perfect to use when you want apples to hold their shape after cooking (as in our cider-roasted spatchcock). They are also suited to apple tarts and could be used in place of Braeburns in the apple, ginger and almond cake. Crisp and juicy braeburns, with a pink-red blush against green skin, are great baking apples, although some would argue they are best enjoyed when eaten raw. Another blushing variety is the pink lady, a cross between golden delicious and Lady Williams. A very popular eating apple, its firm dense flesh also holds up well to caramelising, baking and for use in pies. Dark red and elongated, red delicious are the least suited to cooking. They're best put to use thinly sliced raw through salads, where their sweetness is beautifully offset with a piquant dressing. Other great cooking apples include cox's orange pippin, lady williams and, if you can get your hands on them, crabapples, which make the finest tarte Tatin you could hope to eat (look out for the John Downie variety).


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2007

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