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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

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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.

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.

Chocolate French toast


You'll need

80 gm hazelnuts For greasing: vegetable oil 80 gm caster sugar 150 ml pouring cream 100 gm each milk chocolate and dark chocolate (55% cocoa solids), coarsely chopped 12 thick brioche slices 4 eggs 125 ml (½ cup) milk 100 gm butter, coarsely chopped For dusting: pure icing sugar

Method

  • 01
  • Preheat oven to 180C. Roast hazelnuts on a baking tray until golden (4-5 minutes), rub with a tea towel to remove skins, place on a lightly oiled oven tray. Combine sugar and 80ml water in a small saucepan, stir over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (4-5 minutes). Pour onto hazelnuts, cool completely, break into pieces and process in a food processor until finely chopped. Bring cream to the simmer in a saucepan over medium-high heat, add chocolates, stir until smooth. Remove from heat, cool slightly, stir in praline and refrigerate until firm (1-2 hours).
  • 02
  • Thickly spread half the brioche slices with chocolate mixture, sandwich with remaining slices. Whisk eggs and milk in a bowl, transfer to a shallow tray. Stand sandwiches in egg mixture, turning once, until soaked (2 minutes each side), then shake off excess.
  • 03
  • Heat one-third of butter in a large frying pan over medium-high heat until foaming, add 2 sandwiches and cook, turning once, until golden (2-3 minutes each side), transfer to a baking tray. Repeat with remaining butter and sandwiches, wiping pan clean between batches. Warm in oven for 5 minutes, then serve dusted with icing sugar.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2010

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