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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

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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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Vegetarian canape recipes

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

Bignè di San Giuseppe


You'll need

100 gm butter, coarsely chopped 150 gm (1 cup) plain flour 4 eggs, at room temperature 20 gm (¼ cup) roasted flaked almonds, to serve To serve: pure icing sugar   Crema pasticcera 6 egg yolks 150 gm caster sugar 40 gm plain flour 750 ml (3 cups) milk Scraped seeds of 1 vanilla bean Finely grated rind of ½ lemon

Method

  • 01
  • For crema pasticcera, whisk yolks, sugar and flour in a bowl to combine. Bring milk to the boil in a saucepan over medium-high heat, then add to yolk mixture with vanilla seeds and whisk to combine. Return to pan and whisk over medium-high heat until mixture is thick and bubbles appear (4 minutes). Add lemon rind, then transfer to a bowl, cool to room temperature, cover directly with plastic wrap and refrigerate until cool and thick (1-2 hours).
  • 02
  • Preheat oven to 200C. Heat the bowl of an electric mixer in hot water, then wipe dry. Combine butter and 250ml water in a saucepan over high heat and bring to the boil. Add flour and beat vigorously until dough leaves sides of pan, then remove from heat and transfer to electric mixer. Add eggs one at a time, beating continuously to ensure eggs do not cook, then beat until eggs are incorporated and dough is sticky. Transfer to a piping bag fitted with a 1.5cm plain nozzle and pipe sixteen 4cm-diameter mounds on two oven trays lined with baking paper. Bake until puffed and starting to turn golden (20 minutes). Pierce bignè bases with a small knife, reduce oven to 170C, then bake until dry (15-30 minutes). Set aside on a wire rack to cool.
  • 03
  • Transfer crema pasticcera to a piping bag fitted with a 5mm nozzle and fill bignè through pierced base. Scatter with almonds, dust with icing sugar and serve.

These light pastry puffs filled with cream start appearing in pasticcerie in Rome a few weeks before 19 March, the day of the feast of St Joseph. In this recipe we've baked the pastries, but if you prefer to stick with tradition, you can deep-fry them instead.


At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

A sparkling, slightly sweet Brachetto.

Featured in

May 2011

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