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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.

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.

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.

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.

Choc-malt self-saucing pudding with malt ice-cream


You'll need

  Pudding 140 gm soft butter 420 gm brown sugar 2 eggs 225 gm (1½ cups) self-raising flour 65 gm Dutch-process cocoa ½ tsp baking powder 100 gm malted milk powder 250 ml (1 cup) milk 140 gm coarsely chopped dark chocolate or chocolate chips   Malt ice-cream 600 ml pouring cream 200 ml milk 7 egg yolks 70 gm brown sugar 100 gm malted milk powder

Method

  • 01
  • For malt ice-cream, combine cream and milk in a saucepan and bring just to the boil over medium heat. Whisk egg yolks, sugar and malted milk powder in a bowl until thick and pale, pour over cream mixture and whisk to combine. Return to pan and cook over medium heat until mixture coats the back of a spoon, strain into a bowl placed over ice and cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1.25 litres.
  • 02
  • Preheat oven to 170C. Beat butter and 275gm brown sugar until pale and creamy, add eggs and beat to combine. Sift over flour, 50gm (½ cup) Dutch-process cocoa and baking powder, add 60gm malted milk powder and milk and beat until smooth, then stir in chocolate. Divide mixture among six lightly buttered 2 cup-capacity ovenproof moulds and set aside.
  • 03
  • Combine remaining brown sugar, cocoa and malted milk powder in a heatproof bowl, add 375ml boiling water and stir to combine. Pour over pudding batter, dividing equally among moulds, then bake for 15-20 minutes or until risen and a skewer withdraws clean. Serve immediately with malt ice-cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2007

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