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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Oxtail lasagne


You'll need

60 ml (¼ cup) olive oil 1.5 kg oxtail, cut into pieces at joints, rinsed and drained 150 gm flat pancetta, finely chopped 2 each onions, carrots, celery stalks with leaves and garlic cloves, all finely chopped 140 gm tomato paste 400 gm canned tomatoes 1 litre (4 cups) beef stock 250 ml (1 cup) red wine 60 ml (¼ cup) vincotto 2 tbsp brown sugar, or to taste 6 sheets fresh pasta, or 8 of dried pasta 80 gm (1 cup) finely grated parmesan   Besciamella 1 white onion, cut into wedges 1 tsp whole cloves 1 fresh bay leaf 1.25 litres (5 cups) milk 100 gm each butter and plain flour

Method

  • 01
  • Preheat oven to 160C. Heat olive oil in a casserole over medium heat, cook oxtail in batches for 10-15 minutes or until browned. Remove and keep warm. Add pancetta, onions, carrot, celery and garlic to pan and cook for 15 minutes or until pancetta and vegetables are soft, add tomato paste. Return oxtail to casserole, add tomatoes, stock, wine, vincotto and season to taste with sugar, sea salt and ground pepper. Cover and cook in oven for 4 hours or until meat is falling off the bone, cool and skim fat from surface.
  • 02
  • Shred meat, discarding bones. Place meat and sauce in a saucepan over medium heat, bring to boil. Reduce heat, simmer until sauce is reduced to about 6 cups. Keep warm.
  • 03
  • For besciamella, combine onion, cloves, bay leaf and milk in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 5 minutes. Strain and keep warm. Melt butter in a heavy-based saucepan, add flour and stir over medium heat for 1 minute until combined and starting to colour. Remove from heat and slowly whisk in milk until combined. Return pan to low heat and cook, stirring, for 10 minutes or until sauce coats the back of a wooden spoon. Season to taste.
  • 04
  • Increase oven to 180C. Spread a third of oxtail sauce over base of 2 litre-capacity ovenproof dish, then spread a third of besciamella and a third of parmesan and top with 3 overlapping pasta sheets, trimming to fit. Repeat, then top with remaining sauce, besciamella and scatter with parmesan. Bake for 40 minutes or until golden.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2007

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