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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.

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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

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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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Soda bread with herb and lemon butter


You'll need

400 gm (1 2/3 cups) wholemeal flour 50 gm (1/3 cup) plain flour, plus extra for dusting 1 tbsp muscovado sugar 2 tsp bicarbonate of soda 250 ml (1 cup) buttermilk   Herb and lemon butter 250 gm softened butter 2 tbsp (firmly packed) flat-leaf parsley, finely chopped 1 tbsp finely chopped chives Finely grated rind of 1 lemon

Method

  • 01
  • Preheat oven to 220C. Combine flours, sugar, bicarbonate of soda, and 1 tbsp sea salt in a large bowl, stir to combine and form a well in the centre, add buttermilk and 150ml water and gradually incorporate flour mixture with your hands to form a wet dough. Turn onto a floured surface, shape into a rough 22cm round, score a cross on top, scatter with flour, place on a lightly floured baking tray and bake for 15 minutes, then reduce oven to 180C and bake until bread is cooked through and sounds hollow when tapped (15-20 minutes). Cool on a wire rack. Soda bread will keep in an airtight container for 2 days.
  • 02
  • Meanwhile, for herb and lemon butter, combine ingredients in a bowl, beat well, shape into a pat, cover with plastic wrap and refrigerate until firm but spreadable.
  • 03
  • Serve soda bread with herb and lemon butter to the side.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2011

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