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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

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."

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Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Roast chilli chicken with tomato and tamarind salad


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

You'll need

2 chickens (about 1.8kg each), butterflied 4 garlic cloves, coarsely chopped 3 small red chillies, coarsely chopped 2 lemongrass stalks, white part only, finely chopped 40 gm light palm sugar, crushed 8 kaffir lime leaves, torn 80 ml (1/3 cup) each soy sauce and fish sauce 60 ml (¼ cup) vegetable oil Juice of 2 limes, plus wedges to serve   Tomato and tamarind salad 2 red shallots, thinly sliced ½ garlic clove, finely chopped Juice of 1 lime, or to taste 1 tbsp tamarind purée (see note) 1 tbsp fish sauce, or to taste 1 tbsp vegetable oil ½ tsp finely grated palm sugar, or to taste 6 vine-ripened or ox-heart tomatoes, thickly sliced 350 gm mixed cherry tomatoes, halved ½ cup each mint and coriander To serve: fried shallots (see note)

Method

  • 01
  • Place chickens skin-side up in a large non-reactive container and set aside. Pound garlic, chilli, lemongrass, palm sugar and 1 tsp sea salt flakes in a mortar and pestle to a coarse paste, add lime leaves and pound until bruised. Add soy sauce, fish sauce, oil and lime juice, mix well to combine, adjust seasoning to taste, pour over chicken, rub well into skin and flesh, cover and refrigerate to marinate (overnight).
  • 02
  • Preheat oven to 180C. Place each chicken skin-side up on an oven tray, drizzle with a little oil and roast, basting occasionally, until cooked through (45-50 minutes).
  • 03
  • For tomato and tamarind salad, combine shallot, garlic and lime juice in a bowl and stand until shallot softens (2-3 minutes). Add tamarind, fish sauce, oil and palm sugar, stir to combine and adjust seasoning to taste. Before serving, add tomato and herbs, toss to combine and scatter with fried shallot. Serve with roast chilli chicken and lime wedges.

Note Tamarind purée and fried shallots are available from Asian grocers.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Big, rich grenache rosé.

Featured in

Dec 2012

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