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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.

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.

Taming the Wilderness

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

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.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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.

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.

Banana, brandy and butterscotch trifle


At a pinch you could buy a sponge for this trifle, but then you'd miss the warm caramel flavour of the brown sugar sponge in the mix - and nothing beats a homemade sponge. Assemble the trifle while the sauce is still warm so it mingles with the cream.

You'll need

5 bananas, thickly sliced For drizzling: brandy To serve: salted roast peanuts (optional)   Brown sugar sponge 4 eggs, at room temperature 80 gm each brown sugar and raw caster sugar 100 gm (1/3 cup) plain flour 50 gm butter, melted and cooled ¼ tsp baking powder   Brandy crème fraîche 750 gm crème fraîche 40 gm brown sugar 40 ml brandy Scraped seeds of 2 vanilla beans   Butterscotch sauce 320 gm brown sugar 300 ml pouring cream 80 gm butter, coarsely chopped 40 gm golden syrup 40 ml brandy

Method

  • 01
  • For brown sugar sponge, preheat oven to 180C. Whisk eggs and sugars in an electric mixer until thick and tripled in volume (5-6 minutes). Sieve over half the flour, fold to combine, fold in melted butter, then sieve in remaining flour and baking powder. Spoon into a deep 20cm square cake tin buttered and lined with baking paper and bake until golden and centre springs back when pressed lightly (20-25 minutes). Cool in tin, then store in an airtight container until required.
  • 02
  • For brandy crème fraîche, whisk ingredients in an electric mixer to soft peaks (2-3 minutes), then refrigerate until required.
  • 03
  • For butterscotch sauce, stir ingredients in a saucepan until sugar dissolves, bring to the boil and cook until thick and syrupy (5-10 minutes). Add a pinch of salt and set aside to cool for 5 minutes.
  • 04
  • To serve, coarsely tear cake into rough pieces, then layer ingredients in a large serving bowl. Start with brandy crème fraîche, scatter with some sliced banana, drizzle with butterscotch sauce, scatter over a layer of torn cake, drizzle cake with a little brandy and butterscotch sauce and continue layering until you’ve used all the cake. Finish with peaks of brandy crème fraîche, scatter with sliced banana and drizzle with more warm butterscotch sauce. Serve with extra warm butterscotch sauce and salted peanuts.

Note When you're making caramel, stir water and sugar over heat until sugar dissolves, then let mixture boil without stirring but swirling the pan so the caramel cooks and colours evenly, brushing down the sides with a pastry brush to remove sugar crystals.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jun 2013

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