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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."

Taming the Wilderness

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

Vegetarian canape recipes

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

Roast corn-fed chook with rocket, radicchio and daikon salad


You'll need

4 heads of young garlic (see note), coarsely chopped Juice of 1 large lemon 1 tbsp Dijon mustard 250 ml (1 cup) extra-virgin olive oil, plus extra for drizzling 1 tbsp coarsely chopped rosemary, plus flowers to serve (optional) 2 corn-fed chickens (1.8kg each) 8 banana chillies, quartered, trimmed, seeds removed 2 tbsp cabernet sauvignon vinegar 1 kg new potatoes, scrubbed 1 kg asparagus (about 4 bunches)   Rocket, radicchio and daikon salad 100 gm rocket 1 Treviso radicchio, leaves separated ¼ daikon, cut into julienne on a mandolin 150 ml extra-virgin olive oil 2 tbsp chardonnay vinegar 1 tsp Dijon mustard

Method

  • 01
  • Process garlic, lemon juice and mustard in a food processor, then season to taste. With motor running, add oil in a thin steady stream until incorporated. Transfer to a small bowl and stir in rosemary. Set aside.
  • 02
  • Halve chickens, removing backbone and thigh bone. Rub generously with garlic marinade and refrigerate until required.
  • 03
  • Preheat oven to 200C. Arrange chillies skin-side up in a baking tray. Dress with olive oil, season to taste and drizzle vinegar over, then roast until tender and slightly charred (25-30 minutes). Keep warm. (You can also roast chillies in advance and reheat to serve.)
  • 04
  • Increase oven to 210C. Place chicken in a roasting pan and roast until skin is crisp and golden and juices run clear when leg is pierced with a skewer (40 minutes).
  • 05
  • Meanwhile, cook potatoes in a saucepan of boiling salted water until just tender (15-20 minutes), then drain. Blanch asparagus until just tender (1-3 minutes). Transfer potatoes and asparagus to pan with roasted chillies, season to taste, toss with extra olive oil, then arrange on a platter.
  • 06
  • For rocket, radicchio and daikon salad, combine rocket, radicchio and daikon in a bowl. Whisk oil, vinegar and mustard in a small bowl to combine, season to taste, pour over salad and toss to combine.
  • 07
  • Halve chicken pieces, place on top of vegetables, sprinkle with rosemary flowers, then pour pan juices over. Serve hot with rocket, radicchio and daikon salad.

Note Young garlic is available from select greengrocers. If it's unavailable, substitute a head of mature garlic.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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