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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."

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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Champagne jelly with raspberries


You'll need

500 ml Champagne or sparkling wine 110 gm (½ cup) caster sugar titanium-strength gelatine leaves 200 gm raspberries (about 2 punnets) To serve: mascarpone, sweetened to taste with pure icing sugar

Method

  • 01
  • Combine Champagne and sugar in a saucepan, stir over medium heat until sugar dissolves, bring to the simmer and remove from heat.
  • 02
  • Soak gelatine in a bowl of cold water until soft (5 minutes). Drain, squeeze out excess liquid, add to Champagne mixture and stir until dissolved. Set aside to cool.
  • 03
  • Place raspberries in the bases of six 200ml dariole moulds, then carefully pour enough Champagne mixture over to just cover the raspberries. Gently tap moulds on bench to remove air bubbles and refrigerate until set (1-2 hours). Keep remaining jelly mixture at room temperature. Top moulds with remaining Champagne mixture and refrigerate until set (2-4 hours). Serve with sweetened mascarpone.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2010

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