The Christmas issue

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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.

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.

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.

Crème fraîche crumble cake with grapefruit marmalade


"Let them eat cake - for breakfast," says Curtis Stone. "Here a brown sugar and cinnamon streusel is swirled throughout as well as sprinkled on top. Once you make homemade marmalade, there's no going back; this ruby grapefruit marmalade adds to the breakfast appeal of this cake." 

You'll need

90 gm softened unsalted butter, plus extra to serve 165 gm (¾ cup) caster sugar 3 eggs 1¼ tsp pure vanilla extract 220 gm cake flour (see note) 1¼ tsp baking powder ½ tsp bicarbonate of soda 250 gm crème fraîche 65 gm brown sugar ½ tsp ground cinnamon Pure icing sugar, for dusting   Ruby grapefruit marmalade 1 ruby grapefruit, cut into 8 wedges, then cut crossways into 5mm-thick slices (about 2 cups) 250 ml (1 cup) ruby grapefruit juice 380 gm caster sugar 1 tsp fresh lemon juice   Cinnamon crumble 85 gm plain flour 65 gm brown sugar 60 gm unsalted butter, coarsely grated, frozen ½ tsp ground cinnamon

Method

  • 01
  • For ruby grapefruit marmalade, bring grapefruit, grapefruit juice and 185ml water to the boil in a saucepan, then reduce heat to medium and simmer until grapefruit rind is tender and translucent (20-25 minutes). Add sugar, stir to dissolve, return to the boil and cook until foaming and colour darkens (10-15 minutes). Skim foam from surface, remove from heat and test mixture for setting point (see cook’s notes p184). Stir in lemon juice, transfer to a jar, cover and store in the refrigerator. Marmalade can be made 2 weeks ahead.
  • 02
  • For cinnamon crumble, rub flour, sugar, butter, cinnamon and ½ tsp sea salt flakes in a bowl until small and medium-sized clumps form. Spread on a tray lined with baking paper and freeze until firm (10-15 minutes).
  • 03
  • Beat butter and caster sugar in an electric mixer until pale and fluffy (2-3 minutes). Add eggs one at a time, beating well between additions, then beat in vanilla. Scrape down sides and bottom of bowl then beat again to blend well. Sieve in flour, baking powder and bicarbonate of soda, alternating with crème fraîche, and combining between additions, add ½ tsp sea salt flakes and beat until just smooth.
  • 04
  • Preheat oven to 165C, and butter and line a 12.5cm x 23cm loaf tin with baking paper. Combine brown sugar and cinnamon in a bowl and mix well. Spoon a third of the cake batter into prepared tin, smooth top, then scatter with half the brown sugar mixture. Spoon half the remaining cake batter on top, smooth top and scatter with remaining brown sugar mixture. Finish with remaining cake batter, smooth top, then scatter with crumble, squeezing to form clumps and pressing gently into the batter as you go. Bake until golden brown and a skewer inserted withdraws with some wet crumbs (about 1¼ hours). Cool in tin for 20 minutes, then gently transfer cake to a wire rack. Dust with icing sugar and serve warm, or at room temperature, with ruby grapefruit marmalade and butter.

Cake flour is available from select supermarkets. To make your own, remove 2 tbsp from each cup of plain flour, and replace with 2 tbsp cornflour. 


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Jun 2016

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