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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.

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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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Cooking breakfast like a chef

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Rhubarb and strawberry buckle


You'll need

250 gm each rhubarb and strawberries, coarsely chopped 110 gm (½ cup) each caster sugar and rapadura sugar (see note) 160 gm softened butter 2 eggs 220 gm plain flour 40 gm hazelnut meal 1 tsp baking powder ½ tsp bicarbonate of soda 2 tsp each ground ginger and cinnamon 165 ml buttermilk To serve: crème fraîche   Hazelnut topping 80 gm rapadura sugar (see note) 40 gm plain flour 40 gm coarsely chopped hazelnuts 20 gm butter, melted

Method

  • 01
  • Preheat oven to 170C. For hazelnut topping, combine ingredients in a bowl, then freeze until required (this stops the topping melting into the cake when it’s baked).
  • 02
  • Combine rhubarb and strawberry in a bowl with 1 tbsp of each sugar and set aside.
  • 03
  • Beat butter and remaining sugars in an electric mixer until light and fluffy (4-5 minutes), add eggs one at a time, beating well after each addition. Stir in dry ingredients then buttermilk. Stir in one-third of rhubarb mixture, spoon into a 24cm-diameter cake tin buttered and lined on the base with baking paper. Scatter over remaining rhubarb mixture and hazelnut topping, bake until a skewer inserted withdraws clean (1¼-1½ hours). Cool in tin for 30 minutes, then on a wire rack to room temperature. Serve with crème fraîche.

Note Rapadura sugar is available from select health-food shops and delicatessens. If unavailable, substitute dark brown sugar.


The buckle is a dense fruit-studded cake with a crumbly crunchy top. We've added rapadura sugar for its more-ish, complex caramel-molasses flavour. You can sweeten the crème fraîche with a little rapadura sugar too - it's a heavenly combination. This cake is best eaten on the day of making.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jun 2011

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