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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

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."

Taming the Wilderness

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

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Daiquiri marshmallows


The Daiquiri is considered by some to be a fruity frozen cocktail best left in the '80s, but its true incarnation is a simple, elegant concoction of rum, lime and sugar thoroughly deserving of its classic-drink status. We've channelled its flavours into fluffy, tangy marshmallows.

You'll need

150 ml strained freshly squeezed lime juice 2 tbsp liquid glucose 1 tbsp grenadine 580 gm caster sugar 220 ml white rum Finely grated rind of 3 limes 4 eggwhites 10 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes 60 gm pure icing sugar, sieved with 10gm cornflour

Method

  • 01
  • Stir juice, glucose, grenadine, 400gm sugar, 150ml rum and two-thirds of the rind in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until syrup reaches 127C on a sugar thermometer (8-9 minutes). As syrup nears temperature, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy. When syrup reaches 127C remove from heat, squeeze excess water from gelatine and stir into hot syrup to dissolve. Whisking on low-medium speed, gradually add syrup to meringue, then whisk on high speed until thick and cooled to room temperature (10-15 minutes). Add remaining rum and whisk to combine. Spoon into a lightly oiled 20cm-square cake tin lined with baking paper, smooth top and stand at room temperature until set (3-4 hours). Turn out onto a piece of baking paper dusted with a little icing sugar mixture, peel baking paper off base and cut marshmallow into cubes with a sharp knife dipped in hot water, then wiped dry.
  • 02
  • Combine remaining icing sugar mixture with remaining lime rind in a large airtight container, add marshmallows, shake to coat and store at room temperature for up to 2 weeks.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Nov 2013

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