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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.

Pippies in XO


Inspired by Billy Kwong's mussels in XO and black bean.

You'll need

1 kg pippies 2 tbsp peanut oil 3 red shallots, quartered 5 cloves garlic, crushed 40 gm ginger, peeled and thinly sliced lengthways 1 tbsp salted black beans (see note) 2 tbsp XO sauce (see note) 50 ml Shaoxing wine 2 tsp light soy sauce 100 ml chicken stock 1 tsp sugar 2 long red chillies, halved lengthways 3 green onions, cut into 5cm lengths To serve: sprigs of coriander

Method

  • 01
  • Heat a wok over high heat, add 150ml of water and bring to the boil. Add pippies, cover and cook for 3-4 minutes, removing pippies as they open. Drain and reserve.
  • 02
  • Heat oil in wok over high heat, add shallots, garlic and ginger and sauté for 2 minutes, add black beans, XO and Shaoxing and simmer for 2 minutes. Add soy, chicken stock and sugar and simmer for another 2 minutes. Add pippies, chilli and green onion, toss to combine and serve garnished with coriander.

Note XO sauce is made from dried seafood such as scallops and chilli. XO and salted black beans are available from Asian grocery stores.


While oysters, mussels and scallops receive their fair share of attention, there's a bevy of other shellfish, too, such as pippies, cockles and clams, which promise plenty of pleasure on the plate. These daintier varieties, along with mussels, should be purchased alive. You can check their condition by tapping any open shells - they should close immediately. They're sometimes sold sandless (that is, purged of sand), but if they're not, you'll need to purge them. Do this by soaking in salted cold water for about an hour. Discard any shells that don't open during cooking. While fresh scallops are available to restaurants, they're harder for home cooks to lay their hands on. Look for examples with plump flesh and always buy them fresh rather than frozen. If you can't find shellfish at your local market or fishmonger, give your local Chinatown a go.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied rosé.

Featured in

Aug 2007

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