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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.

Pan-fried flathead with celery, lemon and capers


Flathead is arguably one of the tastiest fish in the water; beware of the tiny bones that lurk within.

You'll need

80 ml (1/3 cup) lemon juice 100 gm cold butter, coarsely chopped 2 celery stalks, finely diced 1 tbsp small salted capers, soaked in cold water for 10 minutes, drained 1 tbsp finely chopped chives 125 ml (½ cup) olive oil 2 flathead or whiting fillets (150gm each) For dusting: seasoned plain flour To serve: steamed zucchini flowers

Method

  • 01
  • Heat lemon juice in a saucepan over medium heat until just simmering. Whisk in butter one piece at a time until combined and emulsified (4-5 minutes, do not boil). Add celery, capers and chives and stir to combine, season to taste and keep warm.
  • 02
  • Heat olive oil in a large frying pan over high heat. Dust fish in seasoned flour, dusting off excess, add to pan and cook, turning once, until golden and crisp (3-4 minutes each side). Transfer to serving plates, spoon over sauce and serve hot with zucchini flowers.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Savoury white vermentino.

Featured in

Feb 2010

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