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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

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Shark Bay Wild Scampi Caviar

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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.

Vegetarian canape recipes

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

Cuttlefish with green tomato, mint and labne


You'll need

1 tbsp dukkah (see note) 6 labne (see note) 4 small green tomatoes, thinly sliced ½ telegraph cucumber, half peeled and cut into 1cm dice 1/3 cup each of (loosely packed) mint and coriander leaves, thinly sliced ¼ cup dill sprigs, coarsely torn 1 green onion, thinly sliced widthways 1 long green chilli, thinly sliced widthways 1 clove of garlic, pounded using a mortar and pestle 1 lemon, half of rind finely grated, juiced, plus lemon wedges to serve 100 ml extra-virgin olive oil 6 (about 1kg) cuttlefish, cleaned and tentacles reserved ½ tsp coarsely ground white pepper Pinch dried crushed chilli 2 tbsp olive oil

Method

  • 01
  • Scatter dukkah over a plate, then gently roll labne to coat. Refrigerate until required.
  • 02
  • Combine green tomato, cucumber, herbs, green onion, chilli and garlic in a bowl and toss gently to combine. Add lemon rind and juice and extra-virgin olive oil, season to taste with sea salt and freshly ground white pepper and set aside.
  • 03
  • Cut cuttlefish into large triangular pieces, transfer to a bowl, add white pepper, crushed chilli, season to taste with sea salt and toss to combine. Heat half the olive oil in a large frying pan over high heat until just smoking. Add half the cuttlefish and cook, turning occasionally, for 1-2 minutes or until just cooked through, then transfer to a plate. Wipe frying pan clean with absorbent paper and repeat with remaining oil and cuttlefish.
  • 04
  • Arrange labne on a serving platter, scatter over green tomato salad, top with cuttlefish and serve with lemon wedges.
Note Dukkah, an Egyptian spice blend containing sesame seeds, is available from gourmet food stores and select delicatessens. Labne, small hand-rolled balls of drained yoghurt cheese, are available from Middle Eastern grocers. To make your own labne, drain yoghurt in a muslin-lined sieve for at least 24 hours or until firm, then roll into walnut-sized balls. Roll labne in herbs or spices to serve or store in a jar with infused oil in the refrigerator for up to 1 week.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Young Hunter semillon.

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