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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.

The most expensive dishes in Australia

Silks’ braised abalone with webbing from duck’s feet: $1380 per kilogram
To spend as much money on food as fast as you can, head to Crown’s high-end Cantonese restaurant Silks and order a portion of the braised abalone with webbing from duck’s feet. At $138 per 100 grams (or $1380 per kilogram), this is a rare luxury.  Half the price, but still a heady spend, is Neil Perry’s 200 gram wagyu rib eye at Rockpool Bar & Grill: it’s a “mere” $110. For sheer dollar-per-gram outrageousness, it’s hard to avoid Grossi Florentino’s plate of oscietra caviar: $120 gets you 15 grams of the precious roe, crème fraiche, grated egg and toast. Lovely breakfast.
Silks, Crown Entertainment Complex, 8 Whiteman St, Southbank, Vic, (03) 9292 6888.

Otto’s taglierini all’aragosta: $140
Technically, Astral’s $425 caviar service (50 grams of farmed sevruga with traditional garnishes and blini) is easily the most expensive dish we’ve seen in Sydney but it’s so easy to blow the big bucks on caviar, truffles and anything else priced by the gram that we thought we’d look further afield. Which brings us to Otto’s – a 650 gram Tassie lobster, direct from the tanks to you, cooked with vermouth, Joseph extra-virgin, chilli garlic, parsley and fresh taglierini. Oh. Yeah. Baby. Then again, there’s always Rockpool (fish)’s $145 mud crab (around $12.50 per 100 grams) – and that doesn’t include noodles.
Otto, area 8, 6 Cowper Wharf Rd, Woolloomooloo, NSW, (02) 9368 7488.

Double-boiled bird’s nest, Yú, Perth: $138
Put your mind to it and you could spend a substantial amount of dosh here at Perth’s most opulent Cantonese restaurant. Authentic artefacts and golden cutlery all contribute to the ambience. Peking duck is here, of course, along with shark’s fin and jellyfish. The most expensive dish on the menu, however, is the Chinese delicacy of bird’s nest. When the imported nests are cleaned and soaked, the swallow saliva from which they are constructed takes on a fine, gelatinous texture. Yú offers a sweet version with rock sugar and coconut, or you can try them in a savoury soup with lobster, crab or chicken. Given they sell for $138 a pop, you might just have to take our word on that.
Yú, Burswood Entertainment Complex, Great Eastern Hwy, Burswood, WA, (08) 9362 8238.

WORDS JANE CORNES, JOHN LETHLEAN AND PAT NOURSE PHOTOGRAPHY MARCEL AUCAR

This article appeared in the April 2008 issue of Australian Gourmet Traveller.
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