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.

Popolo
Italian
  • 50 McLachlan Ave,
    Rushcutters Bay,
    Sydney, NSW
  • (02) 9361 6641,
    popolo.com.au
  • Lunch Tue-Thu noon-3pm

    Dinner Tue-Thu 6pm-10.30pm, Fri & Sat noon-10.30pm, Sun noon-9.30pm

Popolo
-33.878054,151.228024

Popolo is "for the people", and the people of the leafy east have spoken: we like it, they say, keeping it busy every weekend with chic grey bobs and surprisingly expensive black tees. They're here for the charm that flows top-down from your deeply wine-savvy hosts, Fabio Dore and Flavio Carnevale. They're here for the spectacle of a Sydney Italian restaurant that does hip without the attitude. We pine a bit for the more rustic food of its early days, true; the trickiness of some of the newer dishes doesn't convince us (we're not here for lime-infused celery purée, for one). But the hits, when they come, remain palpable: a superb Sicilian-style focaccia flavoured with oregano and studded with green olives, say, or orecchiette and turnip tops made richer for winter with the addition of duck liver. The pizze remain mighty good. Desserts are still optional, but the wine list just keeps getting better. A win for the people.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $16-$29

    M $29-$35

    D $13-$16

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Francesco Armillis

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