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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.

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.

Taming the Wilderness

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

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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

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The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Pineapple-rum fruitcakes


Having both frosting and fondant may seem like overkill, but the initial layer of rum frosting acts as a crumb-coat and helps give a super-smooth finish to the fondant. If fondant isn't your thing, make a double batch of rum frosting and coat the cakes twice, ensuring the first coat is set before you apply the second. Start this recipe a day ahead to soak the fruit.

You'll need

200 gm (about ¼) pineapple, coarsely chopped 450 gm golden raisins 175 gm sultanas 175 gm glacé pineapple, diced 50 gm each glacé orange and glacé ginger, diced 80 ml spiced rum Finely grated rind and juice of 1 orange and 1 lime 1 tbsp finely grated fresh ginger 260 gm butter, softened 250 gm brown sugar 1 tbsp treacle 1 tsp vanilla bean paste 5 eggs, lightly beaten 380 gm plain flour 1½ tsp ground ginger ¾ tsp each ground cinnamon and ground cloves 1 tsp baking powder 1.5 kg fondant For dusting: pure icing sugar, sieved   Rum frosting 30 ml each golden rum and lime juice 390 gm pure icing sugar, sieved

Method

  • 01
  • Purée pineapple in a food processor, transfer to a bowl, add dried and glacé fruit, rum, rinds, juices and fresh ginger, mix well, transfer to a container and soak overnight.
  • 02
  • Preheat oven to 140C. Butter and line base and sides of six 10cm-diameter cake tins with baking paper. Beat butter, sugar, treacle and vanilla in an electric mixer until light and fluffy (6-8 minutes), scrape down sides of bowl, then add egg a little at a time, beating well between each addition. Sieve flour, spices and baking powder over egg mixture, add ½ tsp salt and fold to combine, then fold in fruit mixture. Divide evenly among cake tins, smooth tops, wrap tins in brown paper, secure with twine, cover with foil and bake on lowest shelf of oven until a skewer inserted withdraws clean (2½-3 hours; uncover to check), then cool in tins. Cakes will keep wrapped in baking paper and foil in a cool, dark place for up to 2 months. Feed every week with a little extra rum if desired.
  • 03
  • For rum frosting, heat rum and lime juice in a saucepan over low heat until lukewarm, remove from heat, add icing sugar and stir until smooth. Spread thinly and smoothly over cake tops and sides with a palette knife to evenly coat and stand until set (1-2 hours).
  • 04
  • Knead fondant on a surface dusted with icing sugar until smooth and pliable. Divide into 6 even pieces, then roll out each to 3mm-4mm thick. Roll fondant over the rolling pin, then unroll over each cake to cover top and sides with some overhang. Smooth fondant over cake with hands dusted with icing sugar and trim excess. Decorate cakes with extra fondant (we topped ours with a scallop-edged round; fondant stars would be lovely too). Stand cakes to firm (1 hour), then serve or store in an airtight container in a cool, dark place until required. Cakes will keep iced for 2 weeks.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2014

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