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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.

Apple and sour cream yeasted scrolls


Everyone loves a sticky bun, especially filled with apples and sour cream. Brush these little beauties with the syrup while they're still warm - all the better to soak it up. They're best eaten fresh from the oven, but if there happens to be a couple left over the next day, warm them up a little before serving. Start this recipe a day ahead to prove the dough.

You'll need

330 gm plain flour 150 gm caster sugar 1¼ tsp dried yeast Finely grated rind and juice of 1 orange and ½ lemon 1 egg and 1 egg yolk, beaten together 100 gm sour cream, at room temperature 100 gm softened butter 1 vanilla bean, split and seeds scraped 3 cardamom pods, bruised   Apple, sour cream and almond filling 1 Granny Smith apple, cored and diced 40 gm dried apple, diced 30 gm almonds, coarsely chopped Juice of ½ lemon ¼ tsp ground cardamom 80 gm brown sugar 1½ tbsp plain flour 150 gm sour cream

Method

  • 01
  • Combine flour, 50gm sugar, yeast, lemon rind and ½ tsp salt in an electric mixer fitted with a dough hook, add beaten egg, sour cream and 50ml lukewarm water, and knead until dough forms. Add butter a little at a time and knead until dough is elastic, smooth and shiny (2-3 minutes). Transfer to a buttered bowl, cover loosely with plastic wrap and refrigerate overnight to rest.
  • 02
  • For apple, sour cream and almond filling, combine apple, dried apple, almonds, juice, cardamom, 60gm sugar and 1 tbsp flour in a bowl. Combine sour cream, remaining sugar and remaining flour in a separate bowl.
  • 03
  • Butter and flour eight 250ml dariole moulds and place on a baking tray. Roll out dough on a floured surface to a 25cm x 35cm rectangle. Spread with sour cream mixture, leaving a 1cm border, and brush edges with water. Scatter three-quarters of the apple mixture over sour cream, then roll into a cylinder from longest side, press along edge to seal and trim ends by about 1cm. Cut cylinder into 8 even pieces and place cut-side up in prepared moulds. Cover loosely with a damp tea towel and stand to prove (1¼-1½ hours). Preheat oven to 180C, scatter remaining apple mixture on tops of scrolls and bake on middle shelf until golden brown and cooked through (30-35 minutes; cover with foil if tops start to brown too quickly).
  • 04
  • Meanwhile, combine juices, vanilla bean and seeds, cardamom, remaining sugar and 150ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then bring to the boil and cook until a light syrup forms (4-5 minutes). Brush generously over warm scrolls and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2015

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