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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

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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."

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.

Teriyaki quail


These may be served as a snack, or with rice and Japanese pickles as a meal.

You'll need

1 tbsp vegetable oil 12 quail, butterflied and halved To serve: finely chopped chives, toasted sesame seeds and steamed rice   Teriyaki sauce 50 ml sake 50 ml mirin 50 ml dark soy sauce 1½ tsp caster sugar

Method

  • 01
  • For teriyaki sauce, combine ingredients in a small saucepan, bring to the boil over medium heat and simmer until sugar is dissolved (2-3 minutes), set aside. Teriyaki sauce will keep refrigerated in an airtight container for 1 month.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add quail in batches, skin-side down, and cook, turning once, until golden (2-3 minutes each side). Return quail to pan, add teriyaki sauce and simmer until slightly thickened (3-4 minutes). Scatter with chives and sesame seeds and serve hot with steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Amontillado sherry.

Featured in

Jun 2010

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