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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.

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.

Jam roll trifle


Here we have a traditional trifle turned inside out and upside down. As with the traditional version, it's best made a day or two ahead.

You'll need

3 eggs, separated 110 gm (½ cup) caster sugar 2 tbsp warm milk 110 gm self-raising flour 160 gm (½ cup) raspberry jam 100 ml Pedro Ximénez 150 gm raspberries, plus extra to serve To serve: whipped cream and icing sugar, to serve   Custard 500 ml (2 cups) milk 400 ml cream 1 vanilla bean, split lengthways 240 gm egg yolk (about 2) 200 gm caster sugar 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes

Method

  • 01
  • Preheat oven to 200C. Butter a 25cm x 30cm Swiss roll pan and line with baking paper. Whisk eggwhites in an electric mixer until soft peaks form (2-3 minutes), then add sugar a little at a time, whisking well between additions. With motor running, add egg yolks one at a time, beating well between additions, until mixture is thick and creamy (1-2 minutes). Place in a large bowl, pour milk down the side, sift in flour and fold gently. Spread in pan, smooth top and bake until golden brown (7-8 minutes). Turn out onto a piece of baking paper and remove backing paper. When cool, trim edges, spread jam evenly over sponge and use paper to roll up from the short side.
  • 02
  • Line a 1.8-litre pudding bowl with plastic wrap. Cut roll into 1cm-thick slices and line base and sides of bowl with slices. Drizzle with Sherry and set aside, reserving remaining jam roll slices.
  • 03
  • For custard, bring milk, cream and vanilla bean to the boil in a saucepan. Meanwhile, whisk egg yolks and caster sugar in a bowl. Whisk in warm milk mixture, then return to pan and stir over medium heat until custard reaches 83C on a sugar thermometer and thickly coats the back of a spoon (8-10 minutes). Remove from heat, squeeze water from gelatine, add to custard and stir to dissolve. Stir in raspberries and pour into jam roll-lined bowl, top with remaining roll slices, cover with plastic wrap and refrigerate until custard sets (5-6 hours).
  • 04
  • Turn out onto a serving plate, top with extra raspberries, dust with icing sugar and serve with whipped cream.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2015

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