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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."

Taming the Wilderness

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

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.

Fried mozzarella with anchovy, caper and parsley sauce


You'll need

2 buffalo mozzarella, thickly sliced 100 gm fresh breadcrumbs 2 tbsp finely grated lemon rind For dusting: seasoned flour 1 egg lightly beaten with 2 tbsp milk For shallow-frying: olive oil 12 sage leaves To serve: lemon wedges   Anchovy, caper and parsley sauce 6 cloves roasted garlic (see note) 6 anchovy fillets, coarsely chopped 20 gm salted capers, rinsed 1 lemon, juiced and rind finely grated 185 ml (¾ cup) extra-virgin olive oil 1 cup (loosely packed) flat-leaf parsley leaves

Method

  • 01
  • For sauce, process garlic, anchovy, capers, lemon rind and juice in a small food processor until smooth, add oil and parsley and process until finely chopped, season to taste with freshly ground black pepper and set aside. Makes about 1 cup.
  • 02
  • Place mozzarella slices in a colander placed over a bowl and drain for 1 hour. Combine breadcrumbs and lemon rind in a bowl and season to taste with sea salt and freshly ground black pepper.
  • 03
  • Dust mozzarella slices in flour, then egg, shaking off excess between each step. Repeat, then coat in breadcrumbs, shaking off excess between each step. Place in a single layer on a baking paper-lined tray and place in freezer for 20 minutes.
  • 04
  • Heat a large frying pan filled with oil 5cm deep over medium-high heat, add sage and fry for 30 seconds or until crisp, remove using a slotted spoon and drain on absorbent paper. Fry mozzarella, in batches, turning once, for 2 minutes or until golden and drain on absorbent paper.
  • 05
  • To serve, arrange mozzarella and sage on a plate and serve immediately with anchovy, caper and parsley sauce and lemon wedges.

Note For roasted garlic, wrap garlic tightly in aluminium foil and roast at 200C for 30 minutes or until soft and golden, cool, then squeeze garlic from their skins.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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