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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.

Olive, rosemary and parmesan focaccette


When these rolls come out of the oven they'll seem quite hard, but they'll soften up after being brushed with olive oil while they're still warm. They can easily be made a day ahead and stored in an airtight container. The recipe is based on one from Richard Bertinet's book Dough.

You'll need

14 gm dried yeast (about 2 sachets) 535 gm strong bread flour 50 ml extra-virgin olive oil, plus extra for brushing 280 gm Kalamata olives, pitted ¼ cup (loosely packed) rosemary 50 gm parmesan, finely grated

Method

  • 01
  • Preheat oven to 250C. Combine yeast and 320ml lukewarm water in a bowl and stand in a warm place until foamy (5-10 minutes). Add flour, olive oil and a large pinch of salt and mix until combined, then turn out onto a lightly floured surface and knead to combine. Dough will be very soft.
  • 02
  • Heavily flour a work surface, then roll out dough to a 35cm x 45cm rectangle. Brush excess flour from dough, then scatter olives, rosemary and parmesan over and press gently into dough. With longest side facing you, roll dough away from you, forming a cylinder. Pinch edges to seal and dust with flour. (Dough will be very soft; use extra flour if necessary to help roll.) Cut widthways into 8 pieces, then seal one cut-side of each piece by pinching with your fingers. Transfer sealed side down to a lightly oiled oven tray, then press down on each piece to expose the olive filling, shaping into loose rounds. Cover with a flour-dusted tea towel and stand until doubled in size (30 minutes).
  • 03
  • Reduce oven to 220C and bake focaccette until golden and cooked through (20-25 minutes; having the oven at a higher initial temperature will give the bread a blast of high heat to begin with). Transfer to a wire rack, brush with a little olive oil and stand for at least 10 minutes before serving. Focaccette are best eaten within a day of making and can be served warm or at room temperature.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Crisp, refreshing pinot grigio.

Featured in

Jan 2010

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