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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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.

Eggs, caviar and buttered soldiers


Eggs with toast soldiers is a classic childhood food that we'll never tire of. We've made a lemon-tinged cultured butter to slather on the soldiers, while caviar makes for a luxe addition. You'll need to begin this recipe a day ahead to make the butter, which will keep refrigerated for up to two weeks.

You'll need

12 eggs, at room temperature 12 thick slices of wholemeal sourdough bread To serve: caviar (optional) and lemon wedges   Cultured butter 500 ml (2 cups) pouring cream 60 gm (¼ cup) crème fraîche Fully grated rind of 2 lemons

Method

  • 01
  • For cultured butter, combine cream and crème fraîche in a sterile jar with a screw-top lid, seal and stand at room temperature for 12 hours. Transfer to an electric mixer and whisk until curdled (6-8 minutes; the mixture will separate into thin watery liquid and lumps of butter). Tip into a muslin-lined sieve (reserve the buttermilk for another use), then rinse butter under cold running water, squeezing the muslin to extract any remaining buttermilk, until water runs clear. Transfer to a bowl, add lemon rind and 2 tsp sea salt (or to taste), beat to combine, then refrigerate until required. Bring to room temperature before using for easy spreading.
  • 02
  • Cook eggs in a large saucepan of boiling water until cooked to your liking (6 minutes for soft yolks). Meanwhile, toast bread, spread thickly with cultured butter, trim crusts and cut into soldiers. Serve hot with soft-boiled eggs, caviar and lemon wedges.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Creamy blanc de blancs.

Featured in

Jul 2013

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