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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

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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."

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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.

Vietnamese-style pork rib broth with lime and herbs


You'll need

1 kg pork ribs, cut into 6cm pieces 6 spring onions, white part only, thinly sliced 4 garlic cloves, finely chopped 25 gm (5cm piece) ginger, thinly sliced 1 tbsp whole black peppercorns 1 star anise 2 tbsp lemon juice, plus wedges, to serve 2 tbsp fish sauce, or to taste For deep-frying: vegetable oil 4 garlic cloves, thinly sliced on a mandolin 450 gm fresh rice noodles 150 gm bean sprouts 1 bunch garlic chives, cut into 3cm lengths 2 cups (loosely packed) each mint, coriander and Thai basil 4 long red chillies, thinly sliced   Ginger marinade 10 red shallots, coarsely chopped 25 gm (5cm piece) ginger, finely chopped 10 coriander stalks, coarsely chopped 2 garlic cloves, coarsely chopped 60 ml (¼ cup) fish sauce 2 tbsp caster sugar

Method

  • 01
  • For ginger marinade, crush shallot, ginger, coriander stalks and garlic in a mortar and pestle, then stir in fish sauce and sugar.
  • 02
  • Place ribs in a non-reactive container, add marinade, massage into meat and refrigerate for flavours to develop (6 hours-overnight).
  • 03
  • Combine ribs, spring onion, garlic, ginger, peppercorns, star anise and 4 litres water in a saucepan over high heat, bring to the boil and skim off impurities. Reduce heat to low, cover and simmer, stirring occasionally, until ribs are tender (2-2½ hours). Season to taste with lemon juice and fish sauce.
  • 04
  • Heat vegetable oil to 180C in a deep-fryer or saucepan, add garlic and stir until golden (1-2 minutes; be careful, hot oil will spit). Remove and drain on absorbent paper.
  • 05
  • Cook noodles in boiling salted water until tender (1-2 minutes), then drain, divide among bowls, top with ribs, broth, sprouts, herbs, chilli and fried garlic and serve with lemon wedges.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fresh, cold lager.

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