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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.

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.

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.

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.

Vanilla marshmallows


This recipe is adapted from Katrina Kanetani's Champagne-flavoured marshmallows in the Pier cookbook.

You'll need

250 gm caster sugar 2 tsp liquid glucose titanium-strength gelatine leaves, softened in cold water for 5 minutes 2 eggwhites Scraped seeds of 1 vanilla bean Snow sugar for dusting (see note)

Method

  • 01
  • Combine 175gm caster sugar, glucose and 100ml water in a saucepan. Cook over medium-high heat until mixture reaches 118C on a sugar thermometer (3-5 minutes). Meanwhile, squeeze water from gelatine and melt in a bowl placed over a saucepan of simmering water (2-4 minutes). When syrup reaches 118C, start whisking eggwhites in an electric mixer until soft peaks form, then gradually add remaining caster sugar. Meanwhile, continue cooking syrup until it reaches 127C (4-8 minutes). Add gelatine and vanilla to syrup, then, whisking continuously, gradually add to eggwhite mixture. Whisk until cooled and thick (10 minutes), transfer to a 2cm-deep, 15cm x 25cm tray lined with baking paper, smooth top and refrigerate to set (1-2 hours). Cut into squares and dust with snow sugar just before serving.

Note Snow sugar, a mixture of icing sugar and vegetable fats, be used to dust moist sweets, as it dissolves less quickly than ordinary icing sugar. It's available from David Jones food halls and The Essential Ingredient. If unavailable, substitute a mixture of equal parts icing sugar and cornflour sifted together.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Mar 2011

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