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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."

Taming the Wilderness

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

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.

Orange and almond shortbread


This buttery and very short shortbread is great to have on hand for guests over Christmas, and it makes a lovely gift. Play around with various nuts and citrus rinds for different flavours. Makes about 26.

You'll need

300 gm blanched almonds 200 gm plain flour, sieved 160 gm (1 cup) pure icing sugar, sieved, plus extra for dusting 1 tsp baking powder 250 gm chilled butter, diced 1 egg and 2 yolks Finely grated rind of 1 orange

Method

  • 01
  • Line a 18cm x 28cm slice tin with baking paper. Process almonds in a food processor until finely ground, then transfer to a bowl with flour, icing sugar, baking powder and 1 tsp fine salt. Add butter and rub in with your fingertips to form fine crumbs. Add egg, yolks and half the rind and mix to combine without overworking the dough. Transfer dough to slice tin, pressing evenly over tray, then cover with a piece of baking paper and rub pastry evenly into the corners using a small bottle, side of a cup, or small wooden dowel, then refrigerate to rest (30-40 minutes).
  • 02
  • Preheat oven to 180C and bake shortbread, turning pan occasionally during cooking, until golden (40-50 minutes). Remove from oven and cool for 10 minutes then, using a 6cm round cutter, cut shortbread in rows in the tin, starting with a round, then overlapping by about half each time to form crescents, removing each as you go. Set aside to cool.
  • 03
  • Meanwhile, combine remaining rind with icing sugar in a bowl and mix, and sieve mixture heavily over biscuits and serve. Biscuits will keep in an airtight container for up to 3 days.

At A Glance

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Christmas Boutique is now open

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Dec 2015

Recipes (9 )

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