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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.

Green papaya, mango and coconut slaw


The sweet and sour flavour of this slaw would go really well with barbecued fish, chicken or prawns.

You'll need

2 green mangoes, cut into julienne on a mandolin 2 green papaya, cut into julienne on a mandolin 1 cup coarsely torn coriander, plus extra, to serve 90 gm (½ cup) coarsely grated fresh coconut 25 gm (¼ cup) dried shrimp (see note), soaked in water for 10 minutes 4 red shallots, thinly sliced 2 kaffir lime leaves, cut into julienne   Tamarind dressing 40 gm tamarind pulp (see note) 100 gm light palm sugar Juice of 2 limes, or to taste 40 ml fish sauce, or to taste

Method

  • 01
  • For tamarind dressing, soak tamarind pulp in 80ml boiling water to soften (5 minutes). When cool enough to handle, squash pulp with your fingers into the liquid to dissolve as much as possible, then pass through a coarse sieve (discard solids). Pound palm sugar until smooth with a mortar and pestle, add lime juice, fish sauce, tamarind water and 80ml water, stir to dissolve sugar, season to taste and set aside.
  • 02
  • Combine remaining ingredients in a large bowl, add tamarind dressing, toss to coat and serve within an hour scattered with coriander.
Note Dried shrimp and tamarind pulp are available from Asian grocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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