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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.

Char-grilled palm-sugar chicken


Serve this Thai-inspired chicken as a snack, or with sticky rice and a green papaya salad for a meal.

You'll need

20 gm (4cm piece) ginger, coarsely grated 10 gm (2cm piece) galangal, coarsely grated 4 garlic cloves 1 lemongrass stalk, white part only, thinly sliced 2 coriander roots, coarsely chopped 55 gm (¼ cup) light palm sugar, coarsely chopped (see note) 250 ml (1 cup) light soy sauce 1 chicken (about 1.6kg), butterflied, backbone removed For brushing: vegetable oil   Roast chilli dressing 2 tsp dried chilli flakes 2 tsp finely grated galangal 1 garlic clove 2 tbsp coarsely grated light palm sugar 1 tbsp ground roast rice 80 ml (1/3 cup) fish sauce 2 red shallots, thinly sliced Juice of 2 limes, or to taste

Method

  • 01
  • Pound ginger, galangal, garlic, lemongrass and coriander root to a paste in a mortar and pestle, add sugar, pound to combine. Transfer to a bowl, add soy sauce and chicken, turn to coat, cover, refrigerate to marinate (2-3 hours).
  • 02
  • Strain marinade into a small saucepan and simmer over medium-high heat until reduced to a glaze (8-10 minutes).
  • 03
  • Preheat a char-grill pan over low heat. Pat chicken dry with absorbent paper, brush with oil and char-grill, starting skin-side down and turning and basting with marinade occasionally, until cooked through (20-25 minutes).
  • 04
  • Meanwhile, for roast chilli dressing, dry-roast chilli in a frying pan over high heat until smoky (30 seconds), transfer to a bowl. Add galangal to pan, dry-roast until fragrant and dried (2-3 minutes), then pound in a mortar and pestle until fine. Add garlic, palm sugar and ground rice, pound to combine. Stir in remaining ingredients, drizzle over hot char-grilled chicken and serve.

Note Palm sugar is extracted from the sap of the Palmyra palm and comes in jars, small tablets or large discs. It requires grating or crushing before use. We found the tablets and discs easier to handle than the jar form.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A Spätlese, or medium-sweet riesling.

Featured in

Sep 2011

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