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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

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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."

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.

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Pansotti


You'll need

900 gm rainbow silverbeet, coarsely chopped 330 gm firm ricotta 20 gm finely grated Parmigiano-Reggiano, plus extra to serve 2 eggs 1 tbsp (firmly packed) each marjoram, basil and flat-leaf parsley, plus extra marjoram to serve Pinch of finely grated nutmeg   Pasta dough 450 gm (3 cups) "00" flour 2 eggs 125 ml dry white wine   Walnut sauce 80 gm walnuts 1 tbsp (firmly packed) marjoram 1 garlic clove, finely chopped 100 ml extra-virgin olive oil 30 gm finely grated Parmigiano-Reggiano

Method

  • 01
  • For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms. Knead on a lightly floured surface until smooth and elastic (3-5 minutes), wrap in plastic wrap and rest at room temperature (1 hour).
  • 02
  • Meanwhile, blanch silverbeet until just tender (2-3 minutes), drain, refresh and squeeze out excess water. Process in a food processor with cheeses, eggs, herbs and nutmeg to a smooth paste, season to taste, set aside.
  • 03
  • For walnut sauce, soak walnuts in warm water for 30 minutes, drain and remove any excess skin with the tip of a sharp knife. Process walnuts in a food processor with marjoram and garlic until finely puréed (1-2 minutes). Add oil and cheese, process to combine and set aside.
  • 04
  • Divide pasta dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick. Cut pasta sheets into 8cm squares, then place a tablespoon of filling in centre of each. Brush edges lightly with water, fold in half to form a triangle, press edges to seal and set aside in a single layer on a lightly floured tray.
  • 05
  • Cook pansotti in a large saucepan of boiling salted water until just al dente (1-2 minutes), remove with a slotted spoon and divide among warm bowls. Add 80-100ml pasta water to walnut sauce to thin to drizzling consistency, process until smooth, season to taste and drizzle over pasta. Scatter with extra cheese and marjoram and serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Though it sits on the northern coast of Italy next to France, Liguria's most famous contributions to cucina Italiano are probably products of its hills: pesto, and the superb olive oil used to make it. Those oils also elevate other Ligurian sauces, such as this walnut salsa. Here it's served over the region's famous pansottti - triangular pasta parcels stuffed with greens and ricotta.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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