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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

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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.

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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."

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.

Whole snapper with peperonata


You'll need

1.8 kg whole snapper 2 tbsp fennel seeds 2 tsp black peppercorns 3 garlic cloves 50 ml olive oil For drizzling: extra-virgin olive oil   Peperonata 50 ml extra-virgin olive oil 2 onions, thinly sliced 3 garlic cloves, finely chopped 1 kg red capsicum (about 5), cut into 2cm strips 3 anchovy fillets 60 ml (¼ cup) red wine vinegar 1 tbsp currants 2 tbsp small salted capers, rinsed 1 cup (loosely packed) flat leaf parsley, coarsely chopped

Method

  • 01
  • Preheat oven to 220C. Cut three slits in each side of snapper. Coarsely crush fennel seeds, peppercorns and 1 tbsp sea salt flakes in a mortar and pestle, then add garlic and crush to a paste. Rub paste into each slit and inside cavity of fish and place in a large, lightly oiled roasting pan. Drizzle with olive oil and roast until just cooked (35-40 minutes).
  • 02
  • Meanwhile, for peperonata, heat olive oil in a large deep-sided frying pan over medium heat, add onion and garlic and sauté until very tender (4-5 minutes). Add capsicum and anchovies and sauté until tender (15-20 minutes). Meanwhile, warm vinegar in a small saucepan, add currants, then remove from heat and set aside to soak. Add capers and currant mixture to capsicum, stir to combine, stir through parsley, season to taste and place on a serving platter. Place snapper on top, drizzle over a little extra-virgin olive oil and serve hot.

It's hard to go past serving a whole fish for Christmas; it's always a show-stopper. This dish can be easily adapted to most fish, so choose the freshest the market has on the day. Also, you could easily barbecue it; adapt the cooking time accordingly.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2010

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