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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.

Torrone


You'll need

440 gm (2 cups) caster sugar 350 gm (1 cup) liquid glucose 125 gm honey 2 eggwhites 1 tsp vanilla extract 80 gm peeled pistachios 50 gm finely chopped cedro (see note) 2 limes, finely grated rind only 3 sheets of confectioner’s rice paper (see note)

Method

  • 01
  • In a large heavy-based saucepan, stir sugar, glucose and honey over low heat until sugar dissolves. Increase heat to high and cook until mixture reaches 130C on a sugar thermometer.
  • 02
  • Meanwhile, using an electric mixer, whisk eggwhites to firm peaks, then slowly pour in half the syrup, whisk to combine, add vanilla and continue whisking on low speed. Meanwhile, return remaining syrup to heat and continue cooking until mixture reaches 154C on a sugar thermometer. Slowly add to eggwhite mixture and whisk until thick and glossy. Stir through pistachios, cedro and lime rind.
  • 03
  • Meanwhile, line the base of an 18cm-square cake pan with rice paper, trimming to fit. Working quickly, spoon over torrone mixture, smooth top and cover with rice paper. Allow to cool, turn out and cut into square pieces. Torrone will keep in an airtight container for up to 3 weeks.
Note Cedro is available from Simon Johnson and David Jones Food Halls. Confectioner’s rice paper is available from health food stores and select delicatessens.

At A Glance

  • Serves 36 people
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At A Glance

  • Serves 36 people

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