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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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Christmas fruit ice-cream


You'll need to begin this recipe a day ahead.

You'll need

400 ml thickened cream 20 ml brandy 2 tsp vanilla bean paste 1 tsp ground cinnamon 3 egg yolks, plus 2 eggwhites 75 gm liquid glucose 150 gm caster sugar 300 gm dark fruit mixture To serve: cherries and flaked almonds   Chocolate-brandy sauce 600 ml pouring cream 400 gm dark chocolate (56% cocoa solids), finely chopped 100 ml brandy

Method

  • 01
  • Whisk cream, brandy, vanilla and cinnamon in an electric mixer until soft peaks form (4-5 minutes), transfer to a bowl and refrigerate until required.
  • 02
  • Whisk yolks in an electric mixer until light and creamy (2-3 minutes). Meanwhile, stir glucose, 125gm sugar and 80ml water in a saucepan over medium-high heat until combined, bring to the boil and cook until syrup reaches 118C on a sugar thermometer (3-4 minutes). Whisking on medium speed, gradually add syrup to yolks, then whisk on high speed until thick and cooled to room temperature (2-3 minutes).
  • 03
  • Meanwhile, whisk eggwhite and a pinch of salt in a large bowl until soft peaks form (3-4 minutes), then, whisking continuously, gradually add remaining sugar and whisk until thick and glossy (1-2 minutes).
  • 04
  • Fold yolk mixture into cream mixture, then fold in eggwhite mixture to combine. Fold in dark fruit mixture, transfer to a 1.2-litre container and freeze until firm (overnight).
  • 05
  • For chocolate-brandy sauce, bring cream to the boil in a saucepan over medium-high heat, remove from heat, add chocolate and stand for 5 minutes. Whisk until smooth, add brandy and whisk to combine. Transfer to sterilised bottles and refrigerate until required.
  • 06
  • To serve, scoop balls of ice-cream into chilled bowls, pour chocolate-brandy sauce over and serve topped with cherries and flaked almonds.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Dec 2012

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