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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.

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.

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.

Baba au rhum


"This is a real adults' indulgence thanks to the rum," says Hird. "We use rhum agricole, which is made from freshly squeezed cane juice instead of molasses - it's got a lot more spice and is less sugary. Look out for it in good liquor shops and online."

You'll need

65 ml milk 1/3 tsp dried yeast 165 gm plain flour 1/3 tsp caster sugar 2 large eggs (65gm each), at room temperature 65 gm butter, softened 35 gm (2 tbsp) raisins, soaked in 20ml golden rum 2 tbsp orange marmalade 40 gm (¼ cup) raisins or sultanas, plumped in warm water for 5 minutes, then drained To serve: crème fraîche, seasonal berries, cherries or fruit   Spiced syrup 250 gm caster sugar ½ vanilla bean, split, seeds scraped Zested rind of ½ orange ½ each star anise, cinnamon quill, 2 bruised cardamom pod 50 ml golden rum, or to taste   Baked rhubarb 1 bunch (about 600 gm) rhubarb, cut into 8cm pieces 150 gm caster sugar Zested rind of 1 orange 1 star anise 1 vanilla bean, split, seeds scraped

Method

  • 01
  • Warm milk in a saucepan over medium heat to 38C, then combine half with yeast in the bowl of an electric mixer and whisk to dissolve yeast.
  • 02
  • Attach dough hook and add flour and sugar to yeast mixture then mix on medium setting until combined (2-3 minutes). Add eggs one at a time until incorporated and dough is smooth, then add butter a little at a time until dough is smooth and elastic, and pulls away from the sides of the bowl. Incorporate remaining milk and rum-soaked raisins. Scrape down the sides of the bowl, cover with plastic wrap and set aside in a warm place until doubled in size (1-1½ hours).
  • 03
  • Preheat oven to 210C. Knock back dough, then half-fill six 170ml-capacity buttered round stainless-steel moulds (6.5cm diameter x 6cm high) with dough (70gm each), flatten with the back of a teaspoon and smooth with a damp finger. Cover with a tea towel and prove until doubled in size (30 minutes). Bake until puffed and golden around the sides (15-20 minutes).
  • 04
  • Meanwhile, for spiced syrup, combine sugar, vanilla bean and seeds, zested rind, spices and 500ml water in a small saucepan and bring to the boil, stir to dissolve and add rum to taste.
  • 05
  • Turn hot babas out of moulds and place in warm syrup in batches to soak until they have absorbed syrup to the core, turning to coat (3-4 minutes). Place on a rack to drain excess syrup and cool (30 minutes). The babas can also be cooled then frozen for later use; simply defrost in the fridge overnight and warm in a low oven.
  • 06
  • Meanwhile, for baked rhubarb, reduce oven to 175C. Combine all the ingredients in a bowl and allow to steep for an hour to release some of the juice from the rhubarb. Pour the fruit and juice into a non-reactive baking dish, spread out evenly and bake, covered with foil until just cooked (15-20 minutes). Set aside to cool.
  • 07
  • Warm marmalade and 1 tsp water in a small saucepan over low heat, add sultanas and their rum, then brush over babas and serve with vanilla cream or crème fraîche, seasonal berries, cherries, or fruits and baked rhubarb.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Laurent Cazottes Goutte de Mauzac Rose Eau de Vie.

Featured in

Oct 2013

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