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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.

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.

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.

Grilled flank steak with fermented green chilli sauce


For the sauce you need fermented vegetable liquid; we use the liquid from Peace Love sauerkraut or Life in a Jar vegetables, available at health-food shops and delicatessens. Start this recipe at least five days ahead to ferment the chilli mixture.

You'll need

2 tsp cumin seeds, dry-roasted 1 tsp whole black peppercorns 6 garlic cloves, finely chopped ¼ cup (loosely packed) oregano 1 tbsp dried oregano 125 ml (½ cup) olive oil 2 tbsp red wine vinegar 1 kg flank steak, trimmed, cut into thin strips 3 white onions, thickly sliced into rounds 4 light-green banana chillies   Fermented green chilli sauce 600 gm long green chillies, halved lengthways 6 garlic cloves, coarsely chopped 2 spring onions, coarsely chopped 60 ml (¼ cup) fermented vegetable liquid 2½ tbsp raw caster sugar 2 tbsp finely grated ginger 150 gm drained canned tomatillos, coarsely chopped ½ cup (loosely packed) coriander, coarsely chopped Juice of 1 lime or to taste 2 tbsp olive oil

Method

  • 01
  • For fermented green chilli sauce, discard seeds from half the chillies, then coarsely chop. Add to food processor with garlic, spring onions, vegetable liquid, 2 tbsp caster sugar, ginger and 1 tbsp fine sea salt flakes, process until finely chopped, then transfer to a sterile 1-litre jar. Tap jar gently on the bench to remove air bubbles, cover with lid, but do not seal and set aside at room temperature to ferment (3-5 days, depending on climate). Stir with a sterile spoon every day, wiping sides of the jar with a clean paper towel. The chilli sauce will be ready when there are small bubbles in the jar and it has a slightly fermented smell. Seal lid and refrigerate for up to a month. Makes about 600ml.
  • 02
  • Crush cumin seeds, peppercorns and 2 tsp salt with a mortar and pestle. Add garlic, oregano, and dried oregano, pound to a paste, then stir in 80ml olive oil and vinegar. Place flank steak in a large container or bowl, add marinade, toss to coat and refrigerate to marinate (8 hours to overnight).
  • 03
  • Combine 125ml fermented green chilli sauce, tomatillos, coriander, lime juice, olive oil and remaining sugar in a bowl and season to taste.
  • 04
  • Preheat a char-grill or barbecue to medium-high. Thread steak onto large skewers and set aside. Brush onions and banana chillies with remaining olive oil and grill, turning occasionally, until charred and tender (8-10 minutes).
  • 05
  • Char-grill steak, turning occasionally, until charred and cooked to your liking (4-5 minutes for medium-rare). Set aside to rest (5 minutes), then serve with fermented green-chilli sauce and char-grilled onions and banana chillies.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Juicy young cabernet franc.

Featured in

Jul 2015

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