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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.

Trout ceviche and crisp fish skins


The longer you leave the fish to marinate, the more the acid in the lime juice will cure it. To preserve the colour and fresh flavour of the ceviche, toss it just before serving. The crisp skins make the perfect base for this snack. You'll need to begin this recipe 3 days ahead.

You'll need

500 gm piece ocean trout fillet, pin-boned, thinly sliced ½ Spanish onion, thinly sliced 30 ml pink grapefruit juice Juice of 2 limes 2 tsp light soy sauce To serve: coriander cress   Crisp fish skin 4 salmon or ocean trout skins (see note) 60 gm (¼ cup) fine sea salt For deep-frying: vegetable oil

Method

  • 01
  • For crisp fish skin, scrape scales, meat and excess fat from skin with a large knife, then rinse skin thoroughly. Combine salt and 250ml water in a bowl, add skin and refrigerate to cure overnight. Drain, pat dry with a tea towel and stretch over wire racks that have been sprayed lightly with vegetable oil. Refrigerate until skin is very dry (2-3 days). Preheat oil in a large deep-sided saucepan to 180C. Cut skins into large pieces, lower into oil one piece at a time using tongs, and hold them there until they start frying (this will help keep their shape). Deep-fry until puffed and crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper and set aside.
  • 02
  • Combine trout, onion, juices and soy sauce in a bowl, toss to coat, transfer to a serving bowl, top with coriander cress and serve with fried fish skin to the side.

Note Salmon or ocean trout skins may need to be ordered from your fishmonger.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2010

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