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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."

Taming the Wilderness

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

Vegetarian canape recipes

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

Smoked oyster crostini with cauliflower and fennel cream


"No shrivelled canned smoked oysters for you," says Dunn. "This is a cool way to revive the classic - and faintly naff - canned smoked oyster with the hip and now version of your own smoked oysters."

You'll need

12 oysters 12 thin slices sourdough baguette For brushing: olive oil For smoking: woodchips (see note) To serve: parsley   Parsley oil 250 ml (1 cup) olive oil 1 cup (firmly packed) flat-leaf parsley leaves   Cauliflower and fennel cream 530 gm cauliflower, broken into florets 1 baby fennel bulb, thinly sliced 1 small onion, thinly sliced 3 garlic cloves 300 ml milk

Method

  • 01
  • For parsley oil, bring a small saucepan of lightly salted water to the boil over high heat, add parsley and blanch for 30 seconds, then drain and refresh under cold running water. Squeeze dry and place in a blender, add a little of the oil and process until smooth, then slowly add remaining oil with motor running. Set aside until required or refrigerate overnight.
  • 02
  • For cauliflower and fennel cream, combine all ingredients in a large saucepan, bring to a simmer and cook until cauliflower and fennel are tender (12-15 minutes). Using a hand-held blender or food processor, blend mixture until smooth and season to taste. Set aside.
  • 03
  • Pat oysters dry with absorbent paper. Place a handful of woodchips in the base of a wok and place over medium heat until the chips begin to smoke, then reduce heat to medium. Place oysters on a wire rack and place over smoking wok, cover with a lid and smoke until oysters are golden (about 5 minutes). Set aside to cool.
  • 04
  • Heat a char-grill pan over medium heat. Brush slices of bread with oil and grill until toasted (3-4 minutes each side). Spoon cauliflower and fennel cream on toasted bread, top with oysters, drizzle with parsley oil, garnish with parsley and serve.

Note For this recipe choose small chips or sawdust for a quick easy smoke.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Prosecco.

Featured in

Aug 2013

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