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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.

Taming the Wilderness

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

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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Chilled spiced tomato soup with barbecued squid


Make this soup the day before and take it to the beach in an Esky to keep it cold. We love the contrast of hot squid served on top, straight off the barbecue, for a winning hot-cold contrast. Use the ripest tomatoes you can find - any juicy large varieties will do.

You'll need

60 gm crustless day-old sourdough bread, coarsely torn 70 ml extra-virgin olive oil 2½ tbsp Sherry vinegar 6 very ripe oxheart tomatoes, coarsely chopped 1 Spanish onion, coarsely chopped 2 inner celery stalks, coarsely chopped, leaves reserved 2 garlic cloves, finely chopped 2 small red chillies, finely chopped, or to taste 2 tsp smoked paprika, plus extra to serve To taste: vodka To serve: mixed cherry tomatoes, halved To serve: Tabasco   Barbecued squid 6 baby squid, cleaned, tentacles reserved, bodies scored and thickly sliced 30 ml olive oil, plus extra for drizzling Juice and finely grated rind of 1 lemon 1 garlic clove, finely chopped

Method

  • 01
  • Combine bread, oil, vinegar and 50ml cold water in a bowl, toss to mix well and set aside until bread softens (8-10 minutes).
  • 02
  • Process oxheart tomatoes, onion, celery, garlic, chilli, paprika and bread mixture in batches in a food processor until very smooth, then strain through a coarse sieve into a container. Add vodka to taste and enough chilled water to thin to a soup consistency (you may not need any, depending on how the juiciness of the tomatoes). Season generously to taste, add cherry tomatoes and chill well.
  • 03
  • For barbecued squid, combine squid in a bowl with oil, lemon rind, half the juice and the garlic, season to taste and refrigerate to marinate (20 minutes). Heat a barbecue to high heat, remove squid from marinade and barbecue quickly, turning occasionally, until just cooked through (1-2 minutes). Add remaining juice, drizzle with a little oil and toss to combine.
  • 04
  • Pour chilled tomato soup into bowls, pile squid on top, scatter with celery leaves and serve with Tabasco and extra smoked paprika.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Bone-dry manzanilla Sherry

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