The Christmas issue

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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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.

Nougat, salted peanut caramel and milk chocolate tart


What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

You'll need

220 gm caster sugar 100 gm butter, coarsely chopped 90 ml pouring cream   Sweet pastry 250 gm (1 cups) plain flour 60 gm pure icing sugar, sieved 120 gm butter, coarsely chopped 3 egg yolks   Salted peanut nougat 110 gm honey 1 eggwhite 180 gm caster sugar 60 gm liquid glucose 100 gm roasted salted peanuts   Milk chocolate ganache 200 ml pouring cream 200 gm milk chocolate, finely chopped 50 gm dark chocolate (65% cocoa solids), finely chopped

Method

  • 01
  • For sweet pastry, process flour, sugar and 1 tsp salt in a food processor to combine, then add butter and process until mixture resembles fine breadcrumbs. Add yolks, process to combine, tip out onto a work surface and bring pastry together with the heel of your hand. Wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Preheat oven to 180C. Roll out pastry on a lightly floured work surface to 3mm thick and line a 23cm x 13.5cm rectangular slice tin, buttered and lined with baking paper, trim edges and refrigerate to rest (1 hour). Blind-bake until dry and crisp (10-15 minutes), then remove paper and weights and bake until dry and crisp (8-10 minutes). Cool on a wire rack.
  • 03
  • For salted peanut nougat, cook honey in a small saucepan until 108C on a sugar thermometer (2-3 minutes) and set aside. Whisk eggwhite to soft peaks in an electric mixer. Stir sugar, glucose and 60ml water in a separate small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until 155C on a sugar thermometer (4-5 minutes). Whisk honey into eggwhite in a thin steady stream then, while whisking on low speed, gradually add sugar syrup and keep whisking until fluffy and cooled to room temperature (5-6 minutes). Stir in peanuts, then pour mixture into tart case, filling to about 1cm deep (place any leftover mixture in a cake tin lined with baking paper and reserve for another use or eat) and stand until set (30 minutes).
  • 04
  • Stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark-caramel (6-8 minutes). Remove from heat, add cream, butter and 1½ tsp sea salt or to taste (mixture will spit) and stir to combine. Return to heat and cook until smooth (1 minute). Stand to cool slightly (15 minutes), spoon evenly into tart case. Refrigerate until set (3 hours).
  • 05
  • For milk chocolate ganache, bring cream to the boil in a saucepan over medium-high heat, then remove from heat, add chocolate, stand for 1 minute and stir until smooth. Pour onto tart and refrigerate until firm (3-4 hours). Serve cut into slices with a hot knife. Tart will keep refrigerated for up to a week.

Can't get enough chocolate? Check out our chocolate recipes slideshow.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Apr 2014

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