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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."

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.

Vegetarian canape recipes

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

Cauliflower salad with orange and cumin dressing, and buffalo yoghurt


Raw cauliflower is fantastic in a salad for extreme crunch. Make sure you give it enough time in the dressing to soak up the flavours. Begin this recipe a day ahead to drain the yoghurt.

You'll need

500 gm buffalo yoghurt (see note) ½ cauliflower, about 400gm broken into small florets 2 each purple and orange carrots, thinly sliced on a mandolin 1 cup (loosely packed) flat-leaf parsley ½ cup (loosely packed) dill 50 gm pistachios, coarsely chopped To serve: dried chilli flakes   Orange and cumin dressing 1 tsp cumin seeds 100 ml extra-virgin olive oil 80 ml (1/3 cup) orange juice 60 ml (¼ cup) lemon juice 1 tbsp red wine vinegar ½ tsp honey

Method

  • 01
  • Place buffalo yoghurt in a colander or sieve lined with muslin, then place over a bowl to drain, cover and refrigerate overnight until thick (discard liquid).
  • 02
  • For orange and cumin dressing, dry-roast cumin seeds (30 seconds) then crush in a mortar and pestle. Transfer to a bowl, add remaining ingredients, whisk and season to taste. Set aside.
  • 03
  • Combine cauliflower and carrot in a large bowl, add dressing toss to combine, season to taste and set aside until carrot starts to soften (3-5 minutes). Add herbs, reserving some for garnish, toss to combine and serve scattered with reserved herbs, pistachios, chilli flakes and buffalo yoghurt on the side.

Note Buffalo yoghurt is available from select delicatessens and grocers. Sheep's milk or Greek-style yoghurt make great substitutes.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Spanish verdejo.

Featured in

Dec 2013

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