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.

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.

Pavê de amendoim


"This is a classic Brazilian dessert in the manner of a trifle or tiramisù," says Luke Burgess. "Crumbly maizena cookies are layered with a lemon-coconut cream and roasted peanuts (amendoim) - it's basically a peanut trifle. Fig leaves, in season, make a lovely variation of this cream: blend four leaves with the lemon, sugar and egg, and omit the coconut. This dessert is a good match for the rest of the aged cachaça!" 

You'll need

300 gm raw peanuts in the shell, peeled and roasted Water and coarsely torn flesh of 2 young coconuts Pulp of 4 passionfruit Sea salt flakes, to serve   Maizena cookies 130 gm cornflour 25 gm plain flour 40 gm caster sugar 70 gm cold butter, diced 1 egg   Lemon-coconut cream Juice and finely grated rind of 2 large lemons 100 gm caster sugar 135 gm lightly beaten egg (about 2½) 1 titanium-strength gelatine leaf, softened in cold water for 5 minutes 175 gm cold butter, diced 350 ml pouring cream, whisked to soft peaks 70 gm toasted shredded coconut, to taste

Method

  • 01
  • For maizena cookies, preheat oven to 180C and line a baking tray with baking paper. Sieve cornflour and flour into a bowl, add sugar and a pinch of salt and mix to combine well. Add butter and rub in with your fingertips to form even crumbs. Mix in egg, tip out onto a work surface, bring together with the heel of your hand to form a firm dough. Wrap in plastic wrap and refrigerate to rest for 20-30 minutes. Roll out on a lightly floured surface to 5mm thick, place on prepared baking tray and bake, turning tray halfway through cooking, until evenly golden (25-30 minutes). Cool completely.
  • 02
  • Meanwhile, for lemon-coconut cream, blend lemon juice and rind, sugar and egg with a hand-held blender until smooth. Transfer to a bowl placed over a saucepan of simmering water and whisk continuously until thick and pale (2-3 minutes). Remove from heat, squeeze excess water from gelatine and whisk into lemon mixture, then whisk in butter, a little at a time, until incorporated. Pass mixture through a fine sieve into a clean bowl and refrigerate to chill completely (2-3 hours). Whisk lemon mixture until light and creamy (1-2 minutes), fold in whipped cream, then coconut and refrigerate.
  • 03
  • Process peanuts in a food processor to even medium-coarse crumbs and set aside.
  • 04
  • To assemble, break maizena into rough pieces and soak in coconut water, then form an even layer in a deep 20cm-square dish or 3-litre bowl. Spread half the cream on top, scatter with an even layer of peanuts, then repeat layering, finishing with a layer of peanuts. Cover with plastic wrap and refrigerate for 2 hours, then serve topped with coconut and passionfruit and seasoned with sea salt flakes.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2016

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