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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.

Vegetarian canape recipes

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

Mussels with leek, cider and saffron velouté


The biggest mistake made with mussels is throwing out the juice they release when they're cooking. This mussel liquor is intensely flavoured and redolent of the sea - sweet and salty. Here it becomes the base of the velouté. You'll need to begin this a day ahead to soak the saffron (see tip below).

You'll need

2½ tbsp extra-virgin olive oil 2 kg black mussels, scrubbed 200 ml dry apple cider 120 gm butter, coarsely chopped 2 leeks, washed thoroughly, halved lengthways and thinly sliced 80 gm plain flour 1 tsp saffron, soaked overnight in 2 tbsp hot water ½ cup (loosely packed) flat-leaf parsley leaves, to serve

Method

  • 01
  • Heat olive oil in a large saucepan over high heat, add mussels and cider, cover with a lid and cook, shaking pan occasionally, until mussels open (1-2 minutes). Remove from heat, strain juices and reserve mussels and juices separately.
  • 02
  • Heat butter in a large saucepan over low-medium heat, add leek and stir occasionally until tender (7-8 minutes). Add flour and stir to combine (1-2 minutes). When it starts to bubble, stir in saffron and soaking water, then add 750ml of reserved mussel juice (top up with water if necessary), increase heat to medium and stir continuously until sauce thickens (1-2 minutes). Let it bubble for a minute, then stir in mussels and serve hot scattered with parsley.

Hot tip Soaking your saffron overnight extracts the full benefit - in flavour and colour. Consider buying locally grown saffron, which is usually much fresher than imported examples.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2013

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