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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.

Taming the Wilderness

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

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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Watermelon and ginger granita with coconut yoghurt


Granita demands very little active cooking time. Prepare it the day before so it can freeze overnight. You'll find coconut yoghurt in delicatessens, but regular yoghurt works just as well - we just love the combination of coconut, watermelon and ginger.

You'll need

150 gm caster sugar 15 gm ginger, finely grated 900 gm watermelon, diced 400 gm coconut yoghurt 1 mini watermelon, cut into wedges

Method

  • 01
  • Stir sugar in 150ml boiling water in a bowl to dissolve (2-3 minutes) and add ginger.
  • 02
  • Process watermelon and ginger syrup in a blender until smooth, then transfer to a large deep tray that fits in your freezer and freeze (at least 6 hours or overnight). Scrape watermelon ice into crystals with a fork and freeze again until required.
  • 03
  • Spoon yoghurt into a piping bag without a nozzle and pipe into 6 chilled 300ml glasses, pile high with granita and serve with watermelon wedges alongside.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2015

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