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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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

Cooking breakfast like a chef

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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.

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.

Polenta cake with burnt figs and honey


You'll need

110 gm coarse polenta 300 gm unsalted butter, softened 150 gm sugar 4 eggs, at room temperature 100 gm honey, plus extra, warmed, to serve 50 gm (1/3 cup) self-raising flour 200 gm blanched almonds, finely ground   Vin santo mascarpone 40 ml vin santo (or to taste) 250 gm mascarpone 1 tbsp pure icing sugar, sifted   Burnt figs 8 figs, halved For dusting: raw caster sugar

Method

  • 01
  • Preheat oven to 150C. Combine polenta and 80ml boiling water in a heatproof bowl, stir well, set aside. Beat butter and sugar in an electric mixer until pale and fluffy, then add eggs one at a time, beating well after each addition. Add honey, flour, polenta and ground almonds and stir to combine. Spoon into a buttered and floured 11cm x 21cm loaf pan, smoothing top. Bake in centre of oven until a skewer inserted into centre withdraws clean (1 hour 20 minutes). Cover cake with foil during baking if it becomes too dark. Cool in tin for 15 minutes, then carefully invert onto a plate.
  • 02
  • For vin santo mascarpone, combine all ingredients in a bowl. Refrigerate.
  • 03
  • Meanwhile, for burnt figs, place figs cut-side up on an oven tray, scatter evenly with sugar and caramelise using a blow torch (1-2 minutes; see note).
  • 04
  • Serve cake topped with figs, drizzled with extra honey, and mascarpone to the side.

Note If you don't have a blowtorch, you can caramelise the figs cut-side down in a hot frying pan dusted with sugar.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

The same vin santo you used in the recipe.

Featured in

Mar 2009

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