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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.

Anchoïade toasts with roasted tomatoes and capsicum


Anchoïade is an addictive Niçoise spread that keeps well in the fridge and can be used in countless ways. Slathering it over hot toast is a great way to enjoy it, and it makes an excellent dip for crudités such as fresh witlof leaves.

You'll need

600 gm assorted small tomatoes on the truss 2 tbsp olive oil 2 red capsicum 1 full-length sourdough baguette, split lengthways, then crossways To serve: wild rocket or dandelion salad   Anchoïade 3 egg yolks 2 small garlic cloves, crushed Juice of ½ lemon 320 ml olive oil 90 gm anchovy fillets, rinsed, patted dry and chopped

Method

  • 01
  • For anchoïade, process egg yolks, garlic and lemon juice in a blender until smooth, then gradually add olive oil in a thin steady stream until incorporated and mixture is thick (be careful, mixture will split if oil iss added too quickly). Blend in anchovy a little at a time until smooth, then season with black pepper and refrigerate.
  • 02
  • Preheat oven to 200C. Place tomatoes on a tray, drizzle with olive oil and roast until blistered and soft (12-14 minutes).
  • 03
  • Char capsicum over the flame of your stove or on a barbecue until blistered (5-10 minutes), then transfer to oven and cook until tender (15-20 minutes). When cool enough to handle, peel, core and thickly slice.
  • 04
  • Spread anchoïade over baguette, top with capsicum and tomatoes, and serve with wild rocket or dandelion salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Bandol rosé.

Featured in

Oct 2014

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