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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.

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.

Chocolate, hazelnut and coffee tartufo


You'll need

8 glacé cherries To serve: finely grated dark chocolate (60-65% cocoa solids) To serve: maraschino cherries   Hazelnut gelato 650 ml milk 100 ml pouring cream 6 egg yolks 130 gm caster sugar 100 gm roasted hazelnuts, finely chopped   Mocha gelato 650 ml milk 100 ml pouring cream 6 egg yolks 120 gm caster sugar 100 gm dark chocolate (60-65% cocoa solids), finely chopped 3 tbsp instant coffee 2 tbsp Dutch-process cocoa

Method

  • 01
  • For hazelnut gelato, bring milk and cream to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale. Gradually pour milk mixture over yolk mixture, whisking to combine, then return to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Place hazelnuts in a heatproof bowl. Pour milk mixture over hazelnuts and whisk to combine. Stir occasionally over ice until chilled (20-40 minutes), then refrigerate overnight for flavour to develop. Strain through a fine sieve (discard hazelnuts) and freeze in an ice-cream machine, then spoon into eight 300ml round-based moulds or small bowls to half-fill, pressing to remove air. Place a glacé cherry in the centre of each and freeze until required.
  • 02
  • Meanwhile, for mocha gelato, bring milk and cream to the boil in a saucepan over medium-high heat. Whisk yolks and sugar in a heatproof bowl until pale, then stir through chocolate, coffee and cocoa. Gradually pour milk mixture over yolk mixture and whisk until smooth. Return to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Transfer to a bowl placed over ice and stir occasionally until chilled (20-40 minutes). Freeze in an ice-cream machine (be careful not to over-churn or gelato will be grainy), then spoon into moulds over hazelnut gelato, pressing to remove air. Smooth tops and freeze until firm (at least 2 hours).
  • 03
  • Dip tartufo moulds briefly in hot water, then invert onto a tray lined with baking paper and freeze until firm (2-3 hours).
  • 04
  • Scatter tartufo with plenty of grated chocolate and serve with maraschino cherries.

This retro dessert usually consists of scooped balls of gelato coated in melted chocolate and covered in grated chocolate or chopped nuts, so they look like truffles, but our version is set in a mould. We've made our own gelato, but there are some great hazelnut, coffee and chocolate gelatos available commercially, so feel free to use slightly softened shop-bought gelato to save time. You'll need to begin this recipe at least a day ahead.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2011

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