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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.

Classic Huxtaburger


You'll need

1.1 kg coarsely minced wagyu beef (see note) 20 cheddar slices 2 tbsp olive oil 10 burger buns, halved For brushing: melted butter 5 vine-ripened tomatoes, sliced 1 iceberg lettuce, leaves separated and coarsely torn To serve: tomato sauce, American-style mustard and mayonnaise To serve: crinkle-cut chips   Dill pickles 75 ml white wine vinegar 45 gm sea salt flakes 2 tsp pickling spice (see note) 1 tsp whole black peppercorns ¼ tsp dill seeds 400 gm baby cucumbers, sliced on a mandolin 3 dill sprigs

Method

  • 01
  • For dill pickles, bring vinegar, salt, pickling spice, peppercorns, dill seeds and 750ml water to the boil in a large saucepan over medium heat, stirring occasionally to dissolve salt. Add cucumbers and dill, transfer to sterilised jars and refrigerate to pickle (2 days to a week).
  • 02
  • Combine minced beef, 3 tsp sea salt flakes and 1 tsp coarsely ground black pepper in a large bowl and mix with hands to combine well. Divide into 10 patties, flatten out slightly and place on a tray lined with baking paper. Cover and refrigerate until required.
  • 03
  • Heat oil on a large flat grill or frying pan over high heat and cook patties until browned (1-2 minutes), turn and place two cheese slices on each patty, then cook until cheese melts and meat is cooked to your liking (1-2 minutes for medium-rare). Set aside to rest (2 minutes).
  • 04
  • Brush buns with melted butter and grill cut-side down until golden (1 minute).
  • 05
  • Spread bun bases with tomato sauce, top with pickles, then patty, mustard, tomato and lettuce. Spread bun tops with mayonnaise, sandwich burgers and serve hot with chips.

Note At Huxtaburger, owner-chef Daniel Wilson uses Moondarra grass-fed wagyu with a 10 per cent fat ratio. You'll need to begin this recipe at least two days ahead to make the pickles. Minced wagyu is available from select butchers; you may need to order. Pickling spice is available from select delicatessens.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2013

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