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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."

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.

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.

Bigoli in salsa


You'll need

60 ml (¼ cup) extra-virgin olive oil 1 small onion, thinly sliced 6 good-quality anchovy fillets, drained, plus extra to serve 400 gm bigoli (see note)

Method

  • 01
  • Heat olive oil in a large frying pan over medium heat, add onion and sauté over low heat until soft (8-10 minutes). Add ¼ cup water to pan to prevent onion burning, then add anchovy fillets, breaking them up with a wooden spoon. Cook until anchovies dissolve and season to taste with freshly ground black pepper. Turn off heat, cover and keep warm.
  • 02
  • Meanwhile, cook bigoli in a large saucepan of boiling salted water until al dente (7-8 minutes). Drain, add anchovy and onion sauce, stirring to combine, then serve immediately topped with extra anchovy fillets.
Note Bigoli is a thick whole-wheat pasta available from The Essential Ingredient. If it’s unavailable, you can substitute it with spaghetti.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fruity pinot grigio.

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