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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.

Rack of roast pork


You'll need

1.2 kg rack of pork, skin on 1 tbsp olive oil 2 tbsp finely chopped rosemary 2 tsp fennel seeds, coarsely crushed To serve: crusty bread rolls   Salsa verde 1 cup (loosely packed) flat-leaf parsley leaves 2 tsp rosemary leaves 2 cloves of garlic, peeled 3 anchovy fillets 1 tbsp small salted capers, rinsed 1 tbsp red wine vinegar 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • Preheat oven to 240C. Using a sharp knife, score pork skin at 1cm intervals and place in a large roasting pan. Drizzle with olive oil, scatter over rosemary and fennel seeds and season to taste with sea salt and freshly ground black pepper. Roast until golden and crackling has formed (40-45 minutes). Reduce heat to 150C and cook until very tender (2½ hours). Remove pork, cover loosely and rest in a warm place (8-10 minutes).
  • 02
  • Meanwhile, for salsa verde, combine herbs, garlic, anchovies and capers in a mortar and, using a pestle, pound to a coarse paste, stir in red wine vinegar and olive oil and season to taste. Serve immediately with sliced pork and crusty bread rolls.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dry, spicy nebbiolo.

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