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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.

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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Dang myun noodles with raw tuna and kimchi daikon


You'll need

  Noodles ½ daikon (white radish), peeled, halved lengthways and thinly sliced widthways 1 tsp ground chilli ½ tsp minced ginger 1 clove garlic, minced 2 tbsp finely chopped green onion 400 gm dang myun 1 tsp sesame oil 600 gm sashimi-grade tuna, cut into 2cm cubes 1 nashi pear, halved and thinly sliced 1 Lebanese cucumber, thinly sliced lengthways, using a mandoline 3 hard-boiled eggs, peeled and halved To serve: Chinese mustard   Vinegar dipping sauce 60 ml (¼ cup) rice vinegar 110 ml soy sauce 2 tbsp roasted sesame seeds 1 tbsp minced ginger 2 tsp ground chilli 2 tsp sugar

Method

  • 01
  • Combine daikon, chilli, ginger, garlic, 1 tbsp green onion and 1 tbsp sea salt in a non-reactive bowl and toss to coat. Cover and stand at room temperature overnight.
  • 02
  • For vinegar sauce, combine ingredients, stir to dissolve sugar and stand overnight.
  • 03
  • Bring a large saucepan of water to the boil, add dang myun and return to the boil. Add 1 cup cold water, cover, return to the boil, remove from heat and stand for 3 minutes or until cooked through. To test whether noodles are cooked, cut a noodle and check it is the same colour all the way through. Drain, refresh in cold water, drain again and toss through sesame oil. Divide among serving bowls.
  • 04
  • Combine tuna, remaining green onion and 2 tbsp vinegar sauce in a bowl, toss to combine and arrange over noodles. Top with nashi, cucumber and egg and serve with remaining vinegar sauce, mustard and kimchi daikon passed separately.

Other noodles
In the world of noodles, some things don't fit neatly into categories. Japanese harusame 'spring rain', look like bean thread noodles, but are made from potato and corn starches. Shirataki, also Japanese, are fine strands of a jelly-like paste, konnyaku, made from Japanese yam. Shirataki, meaning 'white waterfall', is most commonly used in sukiyaki and sold suspended in water in clear plastic sausage-shaped packaging. Korea's dang myun, a long greyish noodle, is the final wildcard. Made from sweet potato starch, it's particularly chewy and good for soaking up broths.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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