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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

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Shark Bay Wild Scampi Caviar

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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.

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.

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.

Coconut cupcakes with passionfruit curd


These sponge-based cupcakes have the addition of both coconut milk and shredded coconut for flavour and texture. The topping of passionfruit curd adds a lively tang; lime curd works just as well.

You'll need

4 eggs 200 gm caster sugar 245 gm plain flour 2 tsp baking powder 115 gm unsalted butter 220 ml canned coconut milk 100 gm shredded coconut   Passionfruit curd 125 gm unsalted butter, coarsely chopped 110 gm (½ cup) caster sugar 80 ml (1/3 cup) passionfruit pulp (from about 3 passionfruit) 2 eggs, lightly beaten

Method

  • 01
  • For passionfruit curd, stir ingredients continuously in a small saucepan over low heat until mixture thickly coats the back of a spoon (5-6 minutes). Transfer to a bowl, cover and refrigerate to chill. Passionfruit curd will keep refrigerated for up to 2 weeks.
  • 02
  • Preheat oven to 180C and line two 12-cup muffin tins (80ml per cup) with cupcake cases. Combine eggs and sugar in an electric mixer bowl, place over a saucepan of hot water and stir continuously until eggs are warm to touch (2-3 minutes). Place on the mixer and whisk on high speed until pale, frothy and tripled in volume (8-10 minutes). Sieve flour, baking powder and 1 tsp salt in and slowly whisk to combine.
  • 03
  • Meanwhile, melt butter in a saucepan over medium heat, then stir in coconut milk and keep warm over low heat. Spoon 1 cup batter into coconut milk mixture and stir to combine, then pour mixture into remaining batter, add shredded coconut and fold to combine. Spoon into cupcake cases and bake until golden brown, and centres spring back when gently pressed (10-12 minutes). Cool on a wire rack, then serve topped with a dollop of passionfruit curd.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Nov 2015

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