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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."

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.

Vegetarian canape recipes

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

Smoked trout and fennel pies with peas


You'll need

600 gm store-bought shortcrust pastry (such as Carême) 500 ml (2 cups) fish stock 1 baby fennel bulb, finely chopped 175 gm piece of skinless ocean trout, pin-boned, cut into 3cm pieces 150 gm skinless fillet of snapper, cut into 3cm pieces 100 gm peeled uncooked prawns, coarsely chopped 150 gm hot-smoked trout, coarsely flaked 125 gm crème fraîche 4 spring onions, thinly sliced ½ cup (loosely-packed) flat-leaf parsley, coarsely chopped 2 tbsp coarsely chopped dill Finely grated rind and juice of ½ lemon 240 gm (2 cups) peas 20 gm butter, coarsely chopped To serve: lemon wedges

Method

  • 01
  • Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick, place on a tray and refrigerate to rest for 30 minutes. Cut out six 16cm-diameter rounds and press into six 3cm deep, 10cm-diameter metal pie tins, trim edges and refrigerate to rest (30 minutes). Blind-bake until just set and starting to colour (10-12 minutes). Remove weights and paper and bake until golden and cooked (8-10 minutes). Set aside to cool.
  • 02
  • Reduce oven to 100C. Bring stock to the simmer in a saucepan over medium heat, add fennel and simmer until tender (3-4 minutes). Add trout, snapper and prawns, simmer until just opaque and almost cooked (2-3 minutes), then set aside in stock to finish cooking and to cool slightly (15 minutes). Drain (discard stock), then transfer mixture to a bowl and coarsely flake fish. Add smoked trout, crème fraîche, spring onions, herbs, lemon rind and juice, season to taste, stir gently to combine, then divide among pie shells and keep warm in oven.
  • 03
  • Blanch peas in boiling salted water until bright green (1-2 minutes). Drain, crush with butter, season to taste and pile on top of pies. Serve warm with lemon wedges.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Crisp, cool chenin blanc.

Featured in

Nov 2014

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