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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 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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Maple, bacon and pumpkin tart

"Every time I visit Pinbone I order the maple, bacon and pumpkin tart. They only serve it at brunch on Sundays, though, so I'd love the recipe."
Steve Daniels, Dover Heights, NSW

To request a recipe, email 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.

You'll need

400 gm Jap pumpkin, seeded and coarsely chopped 1 tbsp olive oil 12 long thin rashers (about 300gm) smoked flat bacon or speck, rind removed 50 ml (2½ tbsp) maple syrup   Puff pastry 225 gm cold butter, chopped into small dice 250 gm (1 cups) plain flour 15 ml (3 tsp) white wine vinegar   Herb salad 2 cups (loosely packed) soft herbs, such as mint, dill, flat-leaf parsley and chives Juice of ½ lemon 2 tbsp extra-virgin olive oil


  • 01
  • For puff pastry, melt 25gm butter in a small saucepan. Combine flour and ½ tsp sea salt flakes on a work surface, make a well in the centre, and add vinegar, butter and 100ml iced water. With your fingertips, knead into a smooth dough, wrap in plastic wrap and refrigerate to rest (2 hours). On a lightly floured surface, roll out pastry to a 30cm x 35cm rectangle. If it’s too cold, set aside until still chilled but rollable. Scatter chilled butter in a 20cm square in the centre, then fold each corner of the pastry over into the centre to enclose butter fully. Rotate rectangle 90 degrees and roll to form a 20cm x 50cm rectangle. Fold the bottom third up and the top third down over that to enclose (business-letter style) and form 3 layers. Rotate 90 degrees, repeat rolling and folding, then wrap in plastic wrap and refrigerate for 1 hour. This is one turn. Repeat rolling and folding process two more times.
  • 02
  • Preheat oven to 200C. Drizzle pumpkin with olive oil, season to taste and roast until golden and very soft (45-55 minutes). Set aside to cool, then mash with a fork until smooth.
  • 03
  • Roll out pastry to a rectangle that’s 15cm x 35cm and 5mm thick. Transfer to a lightly floured baking tray and spread pumpkin evenly over pastry, leaving a 1cm border. Trim bacon to the width of the pastry and arrange crossways on top of pumpkin, overlapping slices until tart is covered. Bake until starting to colour and puff (15-20 minutes), then reduce temperature to 180C, brush tart with half the maple syrup and return to oven until golden and cooked through (7-10 minutes). Remove and brush with remaining maple syrup and season to taste.
  • 04
  • For herb salad, combine ingredients in a bowl, toss and serve with the warm tart. Tart will keep refrigerated for up to 2 days and reheats nicely.

Note The pastry is adapted from a Michel Roux recipe.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2014

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