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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."

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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Fregola with pipis and cherry tomatoes


"This is our take on fregola con arselle, a classic Sardinian dish," says Ward. "Fregola was brought to Sardinia by Ligurian immigrants from a colony in Tunisia, and hence shares many similarities with the couscous of North Africa. When it's cooked like a risotto rather than steamed, the starch is released into the sauce, creating a creamy texture that's perfect with shellfish. Late-summer cherry tomatoes add a lovely sweet-acidic balance to round out the dish."

You'll need

500 gm prawn heads (see note) 2 celery stalks, finely diced, trimmings reserved for stock 1 large Spanish onion, finely diced, trimmings reserved for stock 1 large carrot, finely diced, trimmings reserved for stock 3 fresh bay leaves 100 ml olive oil 500 gm fregola 150 ml white wine 500 gm pipis (see note) 250 gm (1 punnet) cherry tomatoes 2/3 cup (loosely packed) flat-leaf parsley, coarsely chopped To serve: chilli oil

Method

  • 01
  • Preheat oven to 180C. Roast prawn heads or shells in a roasting pan, stirring occasionally, until deep golden (30-35 minutes). Remove from oven and deglaze pan with 250ml water, then transfer to a large saucepan, add 1.3 litres water and vegetable trimmings, bring to the boil, then reduce heat to low and simmer until well flavoured (1 hour). Season to taste and pass through a fine strainer into another saucepan and keep warm.
  • 02
  • Cook celery, onion, carrot and bay leaves in 60ml oil in a large saucepan over medium-high heat until caramelised, adding tiny splashes of water to prevent catching (7-8 minutes). Add fregola and 2 tbsp oil, stir to coat grains, then increase heat to high and stir continuously until fregola starts to caramelise (6-8 minutes). Add white wine and stir vigorously, then add shellfish stock a ladleful at a time, stirring and allowing liquid to be absorbed before adding the next. After 8 minutes, add pipis and cherry tomatoes and continue adding stock until pipis open and fregola is creamy and al dente (10-12 minutes). Season to taste and serve scattered with parsley and drizzled with chilli oil.

Note Order prawn heads ahead from your fishmonger; crab shells also work. You can also substitute the pipis with clams or vongole.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

6 Mura Bianco Vermentino di Sardegna 2012, Sardinia.

Featured in

Mar 2015

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