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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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Steamed lobster with ginger and spring onions


You'll need

160 ml Shaoxing wine 1 tsp white sugar 2 tbsp dark soy sauce 1 tbsp light soy sauce 3 live lobsters (700gm each), placed in the freezer for 30 minutes to render insensible 40 gm (8cm piece) ginger, cut into julienne 2 spring onions, cut into julienne 2 tbsp peanut oil ¼ tsp sesame oil ½ cup (firmly packed) coriander (about ½ bunch) For drizzling: extra-virgin olive oil

Method

  • 01
  • Simmer 125ml Shaoxing wine and sugar in a small saucepan over high heat until reduced by half (3-4 minutes), add soy sauces, bring to the boil and remove from heat.
  • 02
  • Halve lobster lengthways with a large sharp knife, entering at the back of the head and cutting down the head first, then turning the body and repeating with the tail. (Be careful as knife may slip on hard shell.)
  • 03
  • Place tails flesh-side up on two large plates to fit into a large double steamer, pour over remaining Shaoxing wine and scatter over half the ginger, then steam over boiling water, swapping steamer baskets halfway through cooking, until just cooked evenly (5-6 minutes; a little undercooked is best as lobster will continue to cook off the heat). Place lobster on a serving platter, pour over sauce and scatter with spring onion and remaining ginger.
  • 04
  • Heat peanut oil in a small saucepan until smoking, then pour over lobster with sesame oil, season with freshly ground white pepper, scatter with coriander, drizzle with extra-virgin olive oil and serve hot.

"Lobster is one of the crown jewels of the sea. It's perfect for a Christmas lunch - there's no better way to spend the day then eating our very own Australian seafood."


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A complex yet elegant, balanced chardonnay with acid and length such as the 2009 Bass Phillip Premium Chardonnay, Gippsland, Vic.

Featured in

Dec 2011

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