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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.

Oxtail and dumpling soup


This simple soup uses the very tasty oxtail cooked on the bone, which produces a wonderfully rich beef broth along with tender morsels of beef to serve in the soup. The meat could be shredded then added to the soup, but eating the meat from the bone is much more fun. Just make sure there's plenty of hand towels.

You'll need

2 tbsp olive oil 2 kg oxtail, cut into 3cm pieces 3 carrots, peeled and coarsely chopped 3 celery stalks, coarsely chopped 2 onions, coarsely chopped 3 garlic cloves, sliced 2 tbsp tomato paste 3 thyme sprigs 2 rosemary sprigs 2 fresh bay leaves To serve: crusty bread   Thyme dumplings 2 eggs 225 gm (1½ cups) self-raising flour 1 tbsp thyme leaves Pinch of freshly ground nutmeg

Method

  • 01
  • Heat oil in a large saucepan over medium-high heat, add oxtail and cook, turning occasionally, until caramelised (8-10 minutes), then transfer to a plate. Add carrot, celery, onion and garlic to pan, and sauté until softened (8-10 minutes). Add tomato paste and cook, stirring occasionally, until paste darkens (4-5 minutes), then return oxtail to pan, add herbs and 2 litres water, and bring to a simmer. Simmer, partially covered and skimming the fat from the top occasionally, until meat is falling from the bone (2¾-3 hours). Season to taste.
  • 02
  • For thyme dumplings, whisk eggs in a bowl, add flour, thyme, nutmeg and 1 tsp salt, and gently knead to combine. Roll mixture into 2cm balls, add to soup, cover and cook until dumplings double in size (12-15 minutes). Serve with crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Spicy, savoury grenache.

Featured in

Oct 2015

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