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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.

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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Duck meatballs with lasagnette


You'll need

1 (about 2.2kg) duck 200 ml red wine 2 fresh bay leaves 80 ml (1/3 cup) extra-virgin olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 2 stalks celery, finely chopped 70 gm (1 cup) fresh breadcrumbs 1 egg ½ tsp ground cinnamon 100 ml pouring cream 400 gm dried lasagnette (see note) 1 tbsp finely chopped French tarragon To serve: shaved parmesan

Method

  • 01
  • Using a sharp knife remove skin from duck and discard, then remove fat and flesh from bones and reserve all.
  • 02
  • Preheat oven to 250C. Coarsely chop duck carcass and place bones in a roasting pan. Roast for 20 minutes or until browned, deglaze roasting pan with red wine then transfer duck bones and juices to a large saucepan. Add 1.5 litres water and bay leaves and simmer over medium-high heat for 40 minutes or until reduced by half. Strain stock through a fine sieve and set aside.
  • 03
  • Heat 2 tbsp olive oil in a small saucepan and sauté onion over low-medium heat, stirring occasionally, for 6 minutes or until translucent. Add carrot and celery, cook for a further 3 minutes or until softened. Cool.
  • 04
  • Place duck meat and fat in a food processor and pulse until finely chopped. Add breadcrumbs, egg, vegetable mix and cinnamon and pulse to combine. Season to taste, then with wetted hands form 1½ tablespoonfuls of mixture into balls. Place on a tray in a single layer, cover with plastic wrap and refrigerate for at least 1 hour.
  • 05
  • Heat remaining olive oil in a large frying pan, add meatballs and cook over medium-high heat, turning occasionally, for 6 minutes or until golden brown, add reserved stock and simmer for 10 minutes or until reduced to a sauce consistency. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add cream to meatballs and bring to a simmer, then add pasta, toss to combine, sprinkle with tarragon and serve with parmesan.

Note Lasagnette is a long pasta, about 4cm wide with rippled edges. It's available from Simon Johnson and select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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