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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.

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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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot


Pickled beetroot is the perfect foil for shredded pork and crackling. Crack open a cold lager and lunch is served. You'll need to begin this recipe a day ahead.

You'll need

1 pork shoulder, bone in (2.5kg) ½ tsp ground fennel 6 crusty panini, to serve To serve: butter lettuce leaves (optional)   Pickled beetroot 4 beetroot 80 ml (1/3 cup) red wine vinegar 80 gm caster sugar 2 fresh bay leaves 4 golden shallots, thinly sliced   Parsley mayo 150 ml olive oil 50 ml extra-virgin olive oil 2 egg yolks ½ tsp Dijon mustard 1 tbsp white wine vinegar 1 small garlic clove, finely chopped ¼ cup finely chopped parsley

Method

  • 01
  • For pickled beetroot, preheat oven to 180C. Place beetroot on a small roasting tray, add 250ml water, cover with foil and roast until tender (1-1½ hours). Cool slightly, peel, finely dice and transfer to a non-reactive container. Meanwhile, combine vinegar, sugar and 2 tsp sea salt in a saucepan, bring to the simmer over medium heat, stirring to dissolve sugar. Add to beetroot with bay leaves and refrigerate overnight to pickle. Makes about 375ml. Before serving, drain excess liquid, stir through shallot and remove bay leaves. Pickled beetroot will keep for 1 week.
  • 02
  • Preheat oven to 220C. Place pork shoulder in a roasting pan, score skin. Season to taste with fennel, sea salt and freshly ground black pepper, rubbing into incisions. Roast until skin is golden and crackling (30-35 minutes), then reduce to 160C, cover with a double layer of foil and roast, basting occasionally with pan juices, until meat can be easily removed from the bone (5-5½ hours). Keep warm.
  • 03
  • Meanwhile, for parsley mayo, combine oils in a jug and set aside. Process yolks, mustard, vinegar and garlic in a food processor until smooth, then, with motor running, add oils in a thin stream until emulsified and combined. Season to taste and stir through parsley. Makes about 185ml.
  • 04
  • Warm panini in oven (2-4 minutes), then split and stuff with pork and crackling, pickled beetroot, parsley mayo and butter lettuce leaves and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2010

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