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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.

Taming the Wilderness

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

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.

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.

Sour-cherry and roasted-almond white Christmas


This version of white Christmas is given an adult edge with the addition of dried sour cherries, citrus rind and a hit of liqueur. One for the grown-ups. 

You'll need

50 gm natural almonds 150 ml pouring cream 40 ml Grand Marnier Finely grated rind of 1 lemon and ½ orange 600 gm couverture white chocolate, finely chopped (see note) 100 gm rice puffs 60 gm dried sour cherries (see note) 50 gm glacé orange, diced

Method

  • 01
  • Preheat oven to 180C and line a 13cm x 23cm cake tin with baking paper. Spread almonds on an oven tray and roast until darkened (4-5 minutes), cool to room temperature, then coarsely chop and set aside.
  • 02
  • Bring cream, Grand Marnier and rinds just to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate and stand for 5 minutes, then stir until smooth. Combine rice puffs, sour cherries, almonds and ½ tsp sea salt in a bowl, add chocolate mixture and combine well, then spoon into cake tin, press top to smooth and refrigerate until set (1 hour). Cut into pieces with a hot, wet knife and store refrigerated in an airtight container for up to a month.
Note Couverture white chocolate and dried sour cherries are available from select delicatessens. This recipe makes about 30 pieces.

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Dec 2014

Recipes (14 )

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