$1.50 mangoes: Australia’s best-value fruit and veg for November

Kensington Pride, Calypso and Honey Gold mangoes are the juiciest of the crop right now – but avoid potatoes until prices come back downGet our weekend culture and lifestyle emailHot weather in the Northern Territory has been favourable for summer’s golden child.“Everyone should be eating mangoes right now,” says Josh Flamminio, co-owner of Galluzzo Fruiterers in Sydney.The mango abundance will continue throughout the month and will only get better as supply from Queensland increases. Flamminio is selling larger premium mangoes for $2.50 to $3 each, and smaller-sized ones for $1

How to turn the dregs of a tin of golden syrup into a delectable toffee sauce – recipe | Waste not

Lyle’s golden syrup comes in the most ornate and nostalgic of tins, but the syrup inside often proves almost impossible to extract entirely. Turn what might otherwise be wasted into this luxurious toffee sauce to savour on Bonfire Night, especially when drizzled generously over cinnamon baked apples with scoops of vanilla ice-cream.Apples transform beautifully when baked, turning this hyper-seasonal fruit into a super-simple yet decadent dessert. I prefer cox or braeburn varieties (ie, something not too large), so you can serve one apple per person.Gordon Ramsay’s recipes are my go-to for traditional techniques that deliver reliable results

Mirepoix kimchi and vegetarian umami chilli: Kenji Morimoto’s recipes for cooking with homemade ferments

Cooking with ferments brings a tremendous amount of flavour to whatever you’re making, and it’s a great way to showcase how an ingredient evolves through the application of heat. The idea of combining a Korean preservation method with a French technique is exactly what I love about creativity in the kitchen. This mirepoix kimchi is not just a fun ferment to dot on savoury oatmeal or eat alongside cheese, but it also acts as the backbone for a plant-based, umami-filled chilli.This versatile, umami-rich paste is a twist on the classic mirepoix and can be used to add a hit of flavour to everything from soups to marinades, or even enjoyed as is.Prep 10 min Ferment 2 weeks+ Makes 500ml jar150g carrot 150g white onion 150g celery 13½g salt (or 3% of the total weight of the first three ingredients)½ tbsp red miso, or fish sauce½ tbsp sugar 15g gochugaru chilli flakesRoughly chop the vegetables (there is no need to peel the carrots if they have been rinsed), then put them in a food processor

The many uses of leftover chutney, from breakfast to soups and glazes | Kitchen aide

Every Christmas I’m given chutney, and I still have four barely used jars. What to do with them before the next lot arrive? Christine, OxfordThis sounds like a job for Claire Dinhut, author of The Condiment Book, who also goes by the moniker Condiment Claire. She would approach this meal by meal, starting with breakfast. “It might not seem so obvious,” she says, “but I put Branston pickle on my avocado toast. If you think about it, you often add acidity, which is usually lemon, but chutney is punchy and has that same tang, as well as a bit of texture

Divine dining: Australian church restaurants claim their own devout followings

At these places of worship, secular and churchgoing diners place their orders for coffee, curry puffs and za’atar pastries, served with kindnessGet our weekend culture and lifestyle emailOn Sunday mornings, thousands stream through Our Lady of Lebanon Co-Cathedral, a Lebanese Maronite Catholic church in Sydney’s western suburbs. In between back-to-back mass services, worshippers rush to its onsite cafe, Five Loaves.“Sunday is our busiest day,” says Yasmin Salim, who has fronted the counter for eight years. Lines are long and diners’ appetites are large: a single customer might ask for 10 pizzas and 10 pastries flavoured with za’atar, the Middle Eastern herb mix. “It’s like at Maccas, everyone wants their french fries,” says Salim

How to make rotis – recipe | Felicity Cloake's Masterclass

These staple north Indian flatbreads come in a variety of forms – thinner, softer versions cooked on a flat tawa are also known as chapatis, while phulkas employ the same dough, but are held over a flame until they puff like a balloon. Either way, they’re great for scooping up meat and vegetables, or for mopping up sauce. Years of practice makes perfect, but this recipe is a good place to start.Prep 25 min Rest 30 min Cook 15 min Makes 8165g atta (chapati) flour, plus extra for dusting (see step 1)¼ tsp fine salt 1 tsp neutral oil Melted ghee or butter, to serve (optional)If you can’t find atta flour, which is a flavourful, very finely milled wholemeal flour that can be found in south Asian specialists and larger supermarkets, food writer Roopa Gulati recommends using a 50:50 mixture of plain flour and wholemeal flour instead. Put the flour and salt in a large bowl, whisk briefly, then make a well in the middle