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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

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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.

Orange muscat roast quince with macadamia ice-cream


You'll need

3 quinces, peeled and halved 110 gm (½ cup) brown sugar 3 thinly peeled strips orange rind 120 ml orange muscat (see note)   Macadamia ice-cream 600 ml milk 300 ml pouring cream 6 egg yolks 160 gm raw caster sugar 140 gm (1 cup) toasted macadamias, coarsely chopped

Method

  • 01
  • For macadamia ice-cream, bring milk and cream to the boil in a saucepan over medium heat. Whisk yolks and sugar in a bowl until pale and creamy. While whisking, pour milk mixture over, return to pan and stir continuously over low heat until mixture thickly coats the back of a spoon (10-15 minutes). Place over ice and stir occasionally until chilled. Churn in an ice-cream machine and freeze until required.
  • 02
  • Preheat oven to 180C. Steam quince over a saucepan of boiling water until tender (40-50 minutes). Drain, then arrange in a baking dish lined with baking paper that they fit in snugly, scatter with sugar and orange rind, and pour orange muscat over, then bake, basting regularly, until quince are golden (20-30 minutes). Serve hot with macadamia ice-cream and drizzled with pan syrup.
Note We used Brown Brothers orange muscat for a nice floral note; if it's unavailable, substitute another light, sticky white wine.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2014

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