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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.

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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

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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."

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Vegetarian canape recipes

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

Tomato and pancetta roast chicken with green olives


You'll need

6 chicken Marylands, jointed ¾ tsp dried chilli flakes 100 ml olive oil 1 Spanish onion, cut into thin wedges 4 oxheart tomatoes, thickly sliced 450 gm mixed cherry tomatoes ¼ cup (firmly packed) each basil and oregano, plus extra to serve 2 tbsp thyme leaves 125 ml dry white wine 1 head of garlic, halved horizontally 6 medium slices round pancetta 120 gm large green olives

Method

  • 01
  • Preheat oven to 180C. Combine chicken in a bowl with chilli flakes, 2 tbsp olive oil, 1 tsp sea salt and ½ tsp freshly ground black pepper and stir to combine well, then set aside.
  • 02
  • Heat 2 tbsp olive oil over medium-high heat in a shallow casserole large enough to hold chicken pieces in a single layer, add onion and cook, stirring occasionally, until browned (4-5 minutes). Remove from heat, add half the oxheart tomatoes and half the cherry tomatoes, spreading over onion, then place chicken pieces on top. Scatter with remaining tomatoes, basil, oregano and thyme and season to taste. Drizzle with wine and remaining olive oil, tuck in garlic, season to taste and roast uncovered until chicken browns and tomato is pulpy (1¼-1½ hours).
  • 03
  • Place pancetta on top of chicken and roast until crisp (2-3 minutes), then coarsely crumble pancetta and stir into chicken mixture along with olives. Serve hot or at room temperature, scattered with extra herbs.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Snappy, savoury young sangiovese.

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