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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.

Taming the Wilderness

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

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.

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.

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.

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.

Chocolate shortbread and truffle cakes with sour cherry jam


These cakes are very rich and decadent, so leave a good hour between courses. They can be made the day before you plan to serve them.

You'll need

500 gm dark chocolate (50% cocoa solids) 500 gm thickened cream 330 gm crème fraîche   Chocolate shortbread base 210 gm unsalted butter, softened 60 gm white sugar 150 gm (1 cup) plain flour 35 gm (1/3 cup) Dutch-process cocoa   Sour cherry jam 600 gm frozen sour cherries (see note) 300 gm raw caster sugar   Golden praline 100 gm almonds 150 gm caster sugar 1 sheet edible gold leaf (see note)

Method

  • 01
  • For chocolate shortbread base, preheat oven to 180C. Beat sugar and 160gm butter in an electric mixer until pale, add flour, cocoa, a large pinch of salt and 1½ tsp cold water and beat to combine. Scatter on an oven tray lined with baking paper to 1cm thick, then bake until dry (20-25 minutes). Set aside to cool, then crumble into a bowl. Melt remaining butter in a small saucepan, pour over crumbs and mix to combine. Press into bases of eight 10cm-diameter, 4.5cm-high springform tins and refrigerate until chilled (1 hour).
  • 02
  • Meanwhile, for sour cherry jam, cook sour cherries and sugar in a saucepan over medium-high heat until a thick syrup forms (20-25 minutes). Set aside to cool, then strain through a fine sieve. Stir a little syrup into the cherries and set aside. Reserve remaining syrup.
  • 03
  • Melt chocolate in a heatproof bowl over simmering water (4-6 minutes), then set aside to cool slightly. Whisk cream and crème fraîche in an electric mixer until very soft peaks form, then, whisking continuously, quickly add chocolate (see note) and whisk to combine. Spoon half the mousse over shortbread bases, make an indent in each centre with a spoon, spoon 1 tbsp sour cherry jam into each centre, top with remaining mousse, smooth tops and refrigerate until set (2-4 hours).
  • 04
  • Meanwhile, for golden praline, roast almonds on a tray in oven until golden (5-10 minutes). Stir sugar and 100ml water in a small saucepan over medium heat until sugar dissolves, then cook without stirring until caramel (10-15 minutes). Add almonds and gold leaf, stir to combine, pour onto an oiled tray and set aside to cool (20-30 minutes). Crush into shards with a rolling pin and store in an airtight container.
  • 05
  • To serve, rub a hot towel around sides of springform tins until chocolate softens around edges, then release sides. Remove from bases, transfer to serving plates, top with extra cherries and syrup and scatter with golden praline.

Note Frozen sour cherries are available from David Jones food halls. Edible gold leaf is available from select delicatessens and cake decorating shops. When you're adding the chocolate to the cream, it's important that the chocolate isn't too hot or it will melt the cream.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2011

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