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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.

Rhubarb, pomegranate and hazelnut crumble


"This is a crumble at its simplest - the vibrant rhubarb stalks and pomegranate seeds do all the talking here," says Stone. 

You'll need

240 gm (2 cups) caster sugar 35 gm (1/4 cup) cornflour 1.4 kg thick deep-red rhubarb stalks (about 2 bunches), cut crossways into 3cm pieces Arils from 1 pomegranate, plus extra to serve (optional) 3 tsp pure vanilla extract 250 ml (1 cup) thickened cream, whipped to soft peaks   Hazelnut crumble 100 gm hazelnuts 80 gm plain flour 80 gm brown sugar 120 gm cold unsalted butter, cubed

Method

  • 01
  • For hazelnut crumble, pulse hazelnuts, flour, sugar and 1 tsp salt in a food processor until hazelnuts are broken up into very small pieces. Add butter and pulse until clumps form, spread on a tray lined with baking paper and freeze until firm (10-15 minutes).
  • 02
  • Preheat oven to 190C, and butter six 375ml shallow ovenproof dishes (or a large baking dish, about 22cm x 32cm). Combine sugar and cornflour in a large bowl, then add rhubarb, pomegranate and vanilla, and toss to coat and combine. Stand for fruit to release some juice (10-15 minutes), then divide among prepared dishes and top with hazelnut crumble. Place on a baking tray lined with foil and bake until golden and bubbling (30-35 minutes). Cool briefly, then serve with whipped cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2016

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