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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.

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.

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.

Lûmé, Melbourne

Shaun Quade

Shaun Quade

Read our full restaurant review of Lûmé, Melbourne here

For their first outing as restaurant owners, chefs Shaun Quade and John Paul Fiechtner are determined not to plunder their back catalogues. It's quite ambitious when you consider Lûmé, due to open in South Melbourne next month, will offer an 18-course dégustation-only menu.

"We just want everything to be new," says Quade, whose form includes time at the Royal Mail Hotel, Quay and Biota, while more recently he has been known as a pastry gun-for-hire at the likes of Bar Nacional. "It's the same stuff everyone says - local and seasonal and all that. But we've got a guy growing two hectares of gardens - things like aromatics for tea, a lot of different shoots and herbs. We're embracing the fact that the direction we're going in is different to the casual track everyone else seems to be on."

Quade admits the term "fine dining" comes with plenty of baggage. "I can't think of an alternative - the best I can come up with is 'contemporary'." But he promises Lûmé will do away with the stigma. "We don't want to be a temple of gastronomy. We're encouraging dialogue with the chefs, we're discouraging photography, we're trying to make it comfortable."

Quade and Fiechtner, who has worked at the likes of Le Chateaubriand in Paris and Bo Innovation in Hong Kong, are trying to turn the concept of the dégustation on its head. They'll be mixing up the courses - "it won't be snacks, seafood, bigger proteins, the end. The menu will ebb and flow so people don't know what's coming next."

Diners can also expect some novel ideas. The first menu, for example, will feature a dish of cured cow udder with rhubarb. "It was really hard to source udder, but it comes out like lardo, with a lactic back-flavour to it."

The pair recruited sommelier Sally Humble to put together a list that focuses on Australian single-vineyard wines. "It's low-intervention but only to an extent," says Quade. "Basically if it's delicious we'll put it on."

The fit-out by St Kilda's Studio Y, which embraces exposed brick and copper, makes the kitchen a centerpiece, while a separate bar area will offer a "Town Mouse-ish" à la carte menu. All going to plan, Lûmé opens June 11.

Lûmé, 226 Coventry St, South Melbourne, Vic, 03 9690 0185.


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