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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.

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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.

Stir-fried chicken with Sichuan pepper and chilli


Sichuan pepper adds a unique flavour and tingly mouth-numbing quality to dishes. If you're not familiar with it, add a little at a time until you're comfortable with the taste.

You'll need

80 ml (1/3 cup) grapeseed oil 20 small dried chillies 3 garlic cloves, crushed 3 spring onions, cut into batons ¼ tsp finely ground Sichuan peppercorns, or to taste 1 tbsp light soy sauce 1 tbsp Shaoxing wine 1 tsp Chinkiang vinegar, or to taste To serve: steamed rice (optional)   Marinated chicken 400 gm skinless chicken thighs, cut into 2cm-3cm pieces 2 tbsp cornflour 2 tbsp soy sauce 1 tbsp Shoaxing wine 1 tsp sesame oil

Method

  • 01
  • For marinated chicken, combine ingredients in a bowl, turn to coat well, and set aside to marinate for 5 minutes (this can also be refrigerated overnight to marinate).
  • 02
  • Heat oil in a large wok over high heat until hot, add chicken in 2 batches (be careful, hot oil will spit) and stir-fry until golden (1-2 minutes). Remove chicken with a slotted spoon and set aside. Drain half the oil from the wok, then add dried chillies and toast, stirring occasionally, until fragrant (1 minute). Add garlic, spring onions and Sichuan pepper, and toss to combine. Return chicken to wok along with soy sauce, Shaoxing wine and vinegar, toss to combine, season to taste and serve with steamed rice.

Note Chinkiang vinegar, a fragrant black vinegar, is available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Featured in

Feb 2016

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