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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

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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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Taming the Wilderness

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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.

Picanha, chimichurri and sweet and sour peppers


Picanha (aka rump cap) and chimichurri is a typical Brazilian churrasco pairing, though the peppers are something of an add-on. Choose rump cap with a good cover of fat on it - the fat bastes the meat as it cooks. Begin this recipe a day ahead to prepare the peppers.

You'll need

12 rump cap or sirloin cap steaks (150gm each) To serve: lemon wedges   Sweet and sour peppers 80 ml (1/3 cup) olive oil 3 red capsicum, thinly sliced, seeds discarded ½ Spanish onion, thinly sliced into wedges 2 garlic cloves, thinly sliced 60 ml (¼ cup) aged red wine vinegar 2 tbsp caster sugar   Chimichurri 1/3 cup finely chopped flat-leaf parsley 1/3 cup finely chopped coriander ¼ cup finely chopped oregano 1 garlic clove, crushed 80 ml (1/3 cup) olive oil ½ tsp sweet paprika ½ tsp each ground roasted cumin and coriander Juice of 1½ lemons

Method

  • 01
  • For sweet and sour peppers, preheat oven to 180C. Roast almonds in oven until just golden (5-7 minutes), then set aside. Heat oil in a deep frying pan over medium-high heat, add capsicum and onion and stir occasionally until caramelised (25-30 minutes), then add remaining ingredients and stir occasionally until a glaze forms (2-4 minutes), Season to taste. Set aside to cool, then refrigerate overnight for flavours to meld.
  • 02
  • Light your barbecue, preferably using organic coconut-based charcoal, about 45 minutes before you want to cook so you have good glowing coals for medium to medium-high heat.
  • 03
  • Score the fat cap of each steak at intervals and thread 2 steaks on each of 6 metal skewers. Season to taste and grill over medium-high heat, turning occasionally, until steaks are cooked to your liking (10-15 minutes for medium). Set aside in a warm place to rest (10 minutes).
  • 04
  • Meanwhile, for chimichurri, combine ingredients in a bowl and season to taste.
  • 05
  • Serve steaks hot with chimichurri and sweet and sour peppers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Robust malbec

Featured in

Jan 2014

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