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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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

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.

Vanilla malt marshmallows


These fluffy, snowy pillows make the ideal do-ahead treat. They're even better served alongside a glass of warm malted milk - the perfect winter hand-warmer.

You'll need

2 tsp liquid glucose 375 gm white sugar 3 eggwhites 85 gm (¾ cup) malted milk powder 9 titanium-strength gelatine leaves, softened in cold water for 5 minutes Scraped seeds of 1 vanilla bean   Malted sugar 100 gm pure icing sugar 40 gm malted milk powder 10 gm (about 1 tbsp) cornflour

Method

  • 01
  • Stir glucose, 250gm sugar and 100ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 118C on a sugar thermometer (3-5 minutes). Once sugar syrup reaches 118C, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy.
  • 02
  • Continue cooking sugar syrup until it reaches 127C (6-8 minutes). Meanwhile, stir malted milk powder and 40ml hot water in a bowl until smooth, then add to syrup, bring back to the boil and cook until mixture reaches 121C (4-5 minutes). Remove from heat, squeeze excess water from gelatine, add to syrup and stir to combine. Gradually pour syrup into eggwhite mixture, whisking continuously on medium speed, then add vanilla seeds and whisk at high speed until cool and thick (10-12 minutes). Spoon into a 20cm square cake tin lined with baking paper, smooth top, and stand at room temperature until set (2-3 hours).
  • 03
  • For malted sugar, sieve ingredients into a tray to combine.
  • 04
  • Turn marshmallow out onto a sheet of baking paper dusted with malted sugar. Cut into cubes (around 2.5cm) with a knife dipped in hot water, toss in malted sugar to coat, then store in an airtight container in extra malted sugar, until required. Marshmallows will keep for 2 weeks.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Aug 2013

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