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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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Chicken mayo and bacon clubs


These sandwiches fall somewhere between a chicken mayo sandwich and a true club. We've brined the chicken before roasting it to keep the meat juicy and to add flavour. Start this recipe a day ahead if you want to do likewise. Makes 16.

You'll need

1 tbsp olive oil 1 onion, coarsely chopped 280 gm mayonnaise 2 golden shallots, finely diced 1 tbsp finely chopped flat-leaf parsley 1 tsp finely chopped tarragon 8 smoked bacon rashers, rinds removed 24 thin slices rye bread, toasted 4 vine-ripened tomatoes, thinly sliced To serve: mustard cress   Brined chicken 300 gm salt 4 each cloves and peppercorns 1 fresh bay leaf 1 chicken (about 1.4kg), rinsed

Method

  • 01
  • For brined chicken, bring salt, spices and 5 litres water to the boil in a saucepan, stirring to dissolve salt. Transfer to a container large enough to fit chicken, cool, then refrigerate until chilled (4 hours). Add chicken to brine, weight with a plate to submerge, then refrigerate overnight. Drain chicken and pat dry with paper towels.
  • 02
  • Preheat oven to 150C. Brush chicken with oil and season to taste. Scatter onion in a roasting pan, place chicken on top and roast, basting occasionally, until chicken is golden and juices run clear (1½-2 hours). Set aside to rest and cool (1 hour), then remove meat (discard bones and onion, and skin if you like), finely chop and combine in a bowl with mayonnaise, shallot and herbs. Season to taste.
  • 03
  • Preheat grill to high. Place bacon on a non-stick oven tray and grill, turning once, until crisp (4-5 minutes). Coarsely chop.
  • 04
  • To assemble, top 8 toast slices with bacon, tomato and another slice of toast. Top with chicken and mustard cress, then sandwich with remaining toast, secure with toothpicks, cut in half and serve.

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