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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.

Zuppa frantoiana


This soup, named after an olive variety, is traditionally made with the first press of olive oil from the harvest and the best vegetables in season. If using fresh borlotti beans, you'll need to reduce the cooking time. You can add a little salt to the cooking water, but don't do this with dried beans because it makes the skins tough. You'll need to begin this recipe a day ahead.

You'll need

400 gm dried (or fresh) borlotti beans, dried ones soaked overnight in cold water, drained 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 1 onion, diced 5 garlic cloves, finely chopped 320 gm butternut pumpkin, cut into 2cm pieces 1 celeriac, cut into 2cm pieces 1 Desiree potato, cut into 2cm pieces 1 fennel bulb, cut into 2cm pieces 1 each fresh bay leaf, thyme sprig and rosemary sprig 2 litres (8 cups) chicken stock 1 bunch cavolo nero, coarsely chopped 1 bunch chicory, coarsely chopped 8-10 thick slices crusty sourdough or white loaf, to serve To serve: finely grated Parmigiano-Reggiano

Method

  • 01
  • Place beans in a large saucepan, cover completely with cold water and bring to the boil over medium heat, then reduce heat to low-medium and cook until beans are tender (35-40 minutes). Drain and set aside.
  • 02
  • Heat oil in a large saucepan over high heat, add onion and garlic and sauté until just coloured and tender (10 minutes). Add vegetables and herbs and sauté for 2 minutes, then add stock and beans, season to taste and cook until vegetables and beans are very tender and starting to break down (20-30 minutes). Add cavolo nero and chicory and cook until both are very tender (10-15 minutes), then check seasoning, adjust if necessary, and keep warm.
  • 03
  • Meanwhile, preheat a grill over high heat. Place bread slices on an oven tray and grill, turning once, until golden (1-2 minutes each side). Divide among shallow serving bowls, ladle with soup, scatter generously with Parmigiano-Reggiano, drizzle with olive oil and serve hot.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Full-bodied Friulian white.

Featured in

May 2010

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