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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

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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

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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."

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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.

Sticky pork, watermelon pickle and herb salad


Serve this refreshing salad with steamed rice for a more substantial meal.

You'll need

1 tbsp vegetable oil 3 red shallots, thinly sliced 2 garlic cloves, finely chopped 1-2 small red chillies, finely chopped 500 gm minced lean pork 60 ml (¼ cup) each kecap manis and soy sauce 2 tsp brown sugar 2 tsp rice vinegar 1½ cups each (loosely packed) Vietnamese mint, coriander sprigs and Thai basil 1 green onion, thinly sliced diagonally, placed in cold water   Watermelon pickle 300 gm seedless watermelon, diced 60 ml (¼ cup) rice vinegar 60 ml (¼ cup) fish sauce 40 gm palm sugar 2 red shallots, thinly sliced 60 ml (¼ cup) lime juice

Method

  • 01
  • For watermelon pickle, place half the watermelon in a heatproof bowl. Combine rice vinegar, fish sauce, palm sugar and shallot in a saucepan, season to taste with freshly ground white pepper and stir over medium-high heat until sugar dissolves. Bring to the boil, remove from heat, pour over watermelon in bowl and stand for 5 minutes. Remove watermelon from pickling liquid with a slotted spoon, transfer to a bowl. Add lime juice to pickling liquid and set aside separately in refrigerator.
  • 02
  • Meanwhile, heat vegetable oil in a large frying pan over medium-high heat, add shallot, garlic and chilli and stir frequently until shallot is golden and starting to crisp (2-3 minutes). Add pork and stir occasionally with a wooden spoon to break up clumps until brown (3-5 minutes). Add kecap manis, soy sauce and sugar and cook until sticky and sauce is reduced to a glaze (1-2 minutes). Season to taste with sea salt, freshly ground white pepper and rice vinegar, then scatter over a large serving plate.
  • 03
  • Combine herbs, drained green onion, reserved watermelon pickle and remaining watermelon in a bowl. Drizzle with a little pickling liquid, toss lightly to combine, scatter over pork and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2009

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