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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.

Taming the Wilderness

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

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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Beef cutlets with creamed corn and Gorgonzola


You'll need

2 (about 400gm each) 30-day dry-aged beef cutlets, at room temperature 55 gm (1/3 cup) yellow polenta 1½ tbsp olive oil 60 gm Gorgonzola dolcelatte To garnish: baby parsley sprigs To serve: mesclun salad   Creamed corn 6 cobs of corn, husks and silks removed 120 gm (½ cup) crème fraîche

Method

  • 01
  • For creamed corn, using a sharp knife, remove kernels from corn and cook in a saucepan of boiling salted water for 10 minutes or until tender, then drain and transfer to a blender. Add crème fraîche and process to a fine purée, then pass through a coarse sieve, cover closely with plastic wrap and set aside.
  • 02
  • Meanwhile, preheat oven to 250C. Dust beef heavily with polenta, shaking off excess, and season with sea salt and freshly ground black pepper. Heat olive oil in a frying pan over medium heat and cook beef for 2 minutes on each side or until golden, then transfer to a baking paper-lined oven tray and roast for 8 minutes. Remove from oven, cover with foil and rest in a warm place for 10 minutes.
  • 03
  • Place half the Gorgonzola on each cutlet, return to oven for 3-4 minutes for medium-rare or until cooked to your liking and cheese has melted. To serve, divide creamed corn between plates, top with beef, scatter with parsley and serve with salad to the side.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Rich Barossa shiraz.

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