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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.

Vegetarian canape recipes

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

Mussel and saffron veloute


You'll need

100 ml dry white wine 1 onion, thinly sliced 2 cloves garlic, crushed 2 fresh bay leaves 2 sprigs thyme 2 stalks flat-leaf parsley 1 kg blue mussels, scrubbed and beards removed 50 gm butter 40 gm plain flour 750 ml (3 cups) fish stock, warmed 1 pinch of saffron, soaked in 2 tbsp hot water for 15 minutes 2 egg yolks 150 ml double cream

Method

  • 01
  • Combine wine, onion, garlic and herbs in a large saucepan and bring to the boil over high heat. Add mussels, cover with a lid and steam for 3-4 minutes or until mussels open. Remove from heat and set aside to cool slightly.
  • 02
  • Heat butter in a saucepan over medium heat, add flour and stir until well combined, then cook for another 2 minutes or until mixture smells nutty. Whisk in fish stock and stir until mixture comes to the boil, then reduce heat and simmer gently for 30 minutes.
  • 03
  • Meanwhile, remove mussels from shells and reserve meat. Strain liquid through a fine sieve and reserve.
  • 04
  • Add mussel juice to soup, stir to combine, then add saffron and soaking liquid.
  • 05
  • Whisk together egg yolks and cream, add a ladle of soup and whisk to combine, then add cream mixture to soup and stir to combine, ensuring soup does not boil. Add mussels to soup, ladle into bowls, garnish with freshly ground black pepper and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2007

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