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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.

Vanilla ice-cream


You'll need

600 ml pouring cream 1 litre (4 cups) milk 300 gm caster sugar 1 vanilla bean, split and seeds scraped 7 egg yolks

Method

  • 01
  • Place a third of the cream in a large bowl placed over ice and set aside. Combine remaining cream with milk and a third of the sugar and vanilla bean and seeds in a saucepan over medium-high heat, stir to dissolve sugar and bring just to the boil. Meanwhile, whisk yolks and remaining sugar in a heatproof bowl until pale (4-5 minutes). Pour cream mixture over yolk and whisk to combine. Return to pan and cook, stirring continuously, until mixture thickly coats a spoon (6-7 minutes). Strain into reserved cream, stir to combine and set aside to cool completely, then churn in an ice-cream machine and freeze until required. Makes about 1 litre. Serve with fine apple tart.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2013

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