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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."

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Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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.

Sage and garlic twists


These fluffy, garlic-scented rolls are great served warm alongside soup. You can make them a day ahead and heat them just before serving.

You'll need

90 ml olive oil 15 garlic cloves, thinly sliced ¼ cup coarsely chopped sage 480 gm (3¼ cups) “00” flour 2 tsp caster sugar 12 gm dried yeast (about 1½ sachets) For brushing: milk

Method

  • 01
  • Heat 60ml oil in a small saucepan over medium heat, add garlic, sauté until very tender (1-2 minutes), stir through sage, remove from heat, season to taste and cool.
  • 02
  • Combine flour, sugar, yeast, garlic mixture and 1½ tsp sea salt in the bowl of an electric mixer fitted with a dough hook and mix to combine. With motor running, add 300ml lukewarm water and remaining oil, knead until elastic (6-8 minutes), transfer to a lightly oiled bowl. Turn to coat, cover and rest in a warm place until doubled in size (30-45 minutes).
  • 03
  • Preheat oven to 180C. Knock back dough, divide into 12 pieces, then roll each piece on a lightly floured surface into a 30cm-long cylinder. Join ends, then twist into a figure-eight. (Alternatively, form each piece into an oval-shaped roll.) Place on a baking tray lined with baking paper, stand until risen (15-20 minutes), brush with milk, dust with flour and season to taste. Bake until golden and cooked through (10-12 minutes).

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Aug 2010

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