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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.

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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."

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Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Espresso zeppole with Marsala mascarpone


Thomas Keller has a witty take on coffee and doughnuts at his restaurant, The French Laundry. This is similarly inspired. Store the espresso sugar in a dry environment or it will solidify.

You'll need

125 ml (½ cup) pouring cream 60 ml (¼ cup) milk Scraped seeds of 1 vanilla bean 225 gm (1½ cups) plain flour, plus extra for dusting 1 tbsp dried yeast 30 gm caster sugar For deep-frying/greasing: vegetable oil   Espresso sugar 200 gm caster sugar 2 tbsp espresso   Marsala mascarpone 375 gm mascarpone 60 ml Marsala 40 gm (¼ cup) pure icing sugar, sieved Scraped seeds of 1 vanilla bean

Method

  • 01
  • For espresso sugar, combine 80gm caster sugar and espresso in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil, cook until syrup reaches 160C on a sugar thermometer (5-6 minutes), then remove from heat. Pour onto a lightly oiled baking tray and stand until set (20-30 minutes). Break into large pieces, then process in a food processor until finely ground. Transfer to an airtight container until required. Just before cooking zeppole, combine in a bowl with remaining sugar, spread on a tray and set aside.
  • 02
  • Combine cream, milk and vanilla seeds in a small saucepan and warm over low heat until lukewarm (30 seconds-1 minute). Meanwhile, combine flour, yeast, sugar and a pinch of fine salt in the bowl of an electric mixer, fitted with a dough hook, and stir to combine. Add cream mixture, knead until soft and smooth (2-3 minutes), transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (35-40 minutes).
  • 03
  • Knock back dough, divide into walnut-sized pieces and roll into smooth balls, then place on a lightly floured tray, cover with a tea towel and stand until risen (30 minutes).
  • 04
  • Meanwhile, for Marsala mascarpone, whisk ingredients in a bowl until smooth and combined, refrigerate until required.
  • 05
  • Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry zeppole in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil may spit). Drain with a metal sieve, toss in espresso sugar and serve hot with Marsala mascarpone.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Featured in

Jun 2010

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