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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.

Mandarin and ruby grapefruit jelly, blood orange granita and citrus salad


This dessert is pretty simple to put together, but spectacular to serve. Start this a day ahead to freeze the granita and set the jelly.

You'll need

2 ruby grapefruit, segmented, seeds discarded 4 each mandarins and limes, segmented, seeds discarded   Blood orange granita 1 litre freshly squeezed blood orange juice (from about 20 oranges) 220 gm (1 cup) white sugar   Mandarin and ruby grapefruit jelly 600 ml freshly squeezed mandarin juice (from about 20 mandarins) 300 ml freshly squeezed ruby grapefruit juice (from about 4 grapefruit) Juice of 2 lemons 220 gm (1 cup) white sugar 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes

Method

  • 01
  • For blood orange granita, stir blood orange juice and sugar in a saucepan over low heat until sugar dissolves, then pour into a wide, shallow tray and cool to room temperature. Freeze, scraping granita every couple of hours with a fork to form crystals, until frozen (5-6 hours).
  • 02
  • For mandarin and ruby grapefruit jelly, stir juices and sugar in a saucepan over low heat until sugar dissolves, then remove from heat. Squeeze excess water from gelatine, add to juice mixture and swirl until dissolved. Pour into a 1-litre jelly mould and refrigerate until set (5-6 hours). Jelly will keep refrigerated for up to a week.
  • 03
  • Combine grapefruit, mandarin and lime segments in a bowl. Scrape granita with a fork again just before serving. Dip jelly mould in hot water and gently pull edges of jelly away from sides of mould to break the vacuum. Place a serving plate on top, invert mould and plate, and remove mould. Serve with granita and citrus salad.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2014

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