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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.

Roast herbed turkey roll with Meyer lemon mayonnaise


Meyer lemons are thought to be an orange/lemon hybrid; slightly sweeter than regular lemons, they have a wonderful perfume.

You'll need

1 turkey breast (about 1.4kg), skin on 1 cup (loosely packed) each basil, flat-leaf parsley and mint, coarsely chopped 2 garlic cloves, finely chopped 1 Meyer lemon, finely grated rind only (see note) 60 ml (¼ cup) extra-virgin olive oil   Meyer lemon mayonnaise 1 egg yolk 25 ml Meyer lemon juice 2 tsp Dijon mustard 150 ml light olive oil 2 Meyer lemons, finely grated rind only

Method

  • 01
  • Preheat oven to 180C. Place turkey breast skin-side down on a work surface and make an incision lengthways along the thickest part of the breast to butterfly. Open flat and season to taste.
  • 02
  • Combine herbs, garlic, rind and half the olive oil in a small bowl, season to taste and spread evenly over turkey. Roll into a long cylinder, tucking ends under, then tie securely at intervals with kitchen twine.
  • 03
  • Place turkey on a wire rack in a roasting tray, drizzle with remaining oil, season to taste and roast, basting occasionally, until golden and juices run clear when pierced with a skewer (1 hour 10 minutes-1 hour 15 minutes). Remove from oven, cover loosely with foil and rest for 15 minutes.
  • 04
  • Meanwhile, for Meyer lemon mayonnaise, combine yolk, juice and mustard in a small bowl, whisk to combine, then add oil in a thin continuous stream, whisking continuously until incorporated. Add rind, season to taste and set aside. Serve sliced turkey with mayonnaise to the side.

Note Meyer lemons are available from select greengrocers. If unavailable, substitute other lemons.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Bottle-aged semillon or marsanne.

Featured in

Dec 2009

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