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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.

Lobster broth with peas


You'll need

1 green lobster (about 750gm) 1 onion, sliced 6 green onions 1 garlic clove, thinly sliced 1 tsp white peppercorns ½ tsp fennel seeds ½ tsp sweet smoked paprika 120 gm (1 cup) frozen baby peas, defrosted To serve: finely chopped tarragon

Method

  • 01
  • Preheat oven to 220C. Halve lobster lengthways with a sharp knife, remove tail meat and coarsely chop, refrigerate until required. Place shells on an oven tray and roast until orange in colour (15-20 minutes).
  • 02
  • Transfer shells to a large saucepan, add onion, green onion, garlic, spices and 2½ litres water. Bring to the boil over high heat, reduce heat to low and simmer until stock is well flavoured (1¼-1½ hours).
  • 03
  • Strain stock through a fine sieve into a saucepan (discard solids), bring to a simmer over medium-high heat, add peas and cook until just tender (1-2 minutes).
  • 04
  • Divide lobster meat among bowls, ladle over broth with peas and serve immediately, scattered with tarragon.

Recipe note
The lobster, also known as crayfish in some states, used in these recipes is green, meaning live and uncooked. Please refer to our Masterclass for tips on selecting green lobster and also the method for killing lobster humanely. We use green lobster because the meat is more tender and delicate and it guarantees the freshest product.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pale rosé.

Featured in

Jan 2009

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