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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.

Summer feta recipes

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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."

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.

Barbecued beef brisket with banh mi pickles


A roll stuffed with slow-cooked meat goes down well at any party. If you prepare the meat in advance and need to reheat it, put it in a tray, wrap the tray in foil and place it in a barbecue to warm through. You may need to order the brisket ahead from your butcher. Begin this recipe a day ahead to marinate the meat.

You'll need

12-14 white crusty bread rolls, halved, to serve   Braised beef brisket 250 ml (1 cup) sweet soy 60 ml (¼ cup) Chinkiang vinegar (see note) 3 garlic cloves, thickly sliced 2 tbsp fish sauce 1 tsp dried chilli flakes 2 kg piece of point-end beef brisket   Pickled carrot, daikon and coriander salad 500 ml (2 cups) aged rice vinegar 320 gm caster sugar 1 tbsp fish sauce 4 carrots, cut into julienne 1 daikon, cut into julienne 3 bunches coriander, leaves picked 6 spring onions, thinly sliced 4 small red chillies, thinly sliced   Sambal mayonnaise 150 gm (½ cup) mayonnaise 1½ tbsp sambal belacan (see note)

Method

  • 01
  • For braised beef brisket, stir soy, vinegar, garlic, fish sauce and chilli flakes in a non-reactive container to combine, add meat, turn to coat and set aside to marinate (overnight). Preheat oven to 160C. Combine meat, marinade and 125ml water in a roasting pan, cover with baking paper, then foil and roast, turning meat occasionally, until tender (2¾-3¼ hours).
  • 02
  • Meanwhile, for pickled carrot, daikon and coriander salad, bring vinegar, sugar, fish sauce, 3 tsp sea salt flakes and 125ml water to the boil in a saucepan, then set aside to cool. Add carrot and daikon and refrigerate until required. Just before serving, drain pickling liquid and toss vegetables in a bowl with coriander, spring onion and chilli.
  • 03
  • For sambal mayonnaise, stir ingredients in a bowl to combine and set aside.
  • 04
  • To serve, shred brisket and stuff into rolls with pickled carrot, daikon and coriander salad and a little sambal mayonnaise and serve.
Note Chinkiang vinegar is a black Chinese vinegar made from glutinous rice, water and salt. It's available from select Asian grocers; the Gold Plum brand is one of the best. Sambal belacan is roasted sambal infused with shrimp paste; it's available from select Asian grocers.

At A Glance

  • Serves 12 - 14 people
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At A Glance

  • Serves 12 - 14 people

Featured in

Nov 2013

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