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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.

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This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

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Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

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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.

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Crab and sweetcorn soup


This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.

You'll need

250 gm cooked crabmeat 6 corn cobs, husked 2 litres good-quality fish stock (see note) 1 small leek, white part only, well-washed and finely chopped 1 clove garlic, crushed 80 gm salted butter 1 bay leaf 200 ml pouring cream To serve: Greek basil sprigs

Method

  • 01
  • About 30 minutes before serving, remove the crabmeat from the refrigerator and leave to come to room temperature.
  • 02
  • Place a corn cob upright on a chopping board, then, using a small sharp knife, cut downwards along the cob to remove the kernels. Repeat with the remaining cobs.
  • 03
  • Place the fish stock in a large saucepan and bring to the boil; keep hot. Place the leek, garlic and butter in another large saucepan, then cook over medium heat, stirring frequently, until translucent. Add the bay leaf and corn kernels and cook for another 3-4 minutes, then lightly season with salt and pepper. Add the boiling stock to the corn mixture and simmer for 20 minutes or until the corn is tender. Add the cream, then remove from heat. Process the corn mixture to a smooth purée in a blender or food processor, then pass through a fine sieve placed over a large saucepan and season to taste. Gently reheat the soup over medium heat until warmed through.
  • 04
  • To serve, place a pile of crabmeat in the centre of 6 warmed bowls, then ladle over the sweetcorn soup. Top with a Greek basil sprig.
Note Good-quality fish stock is available from fishmongers. Matt Moran prefers to use homemade crab stock; you can find the recipe for crab stock in his cookbook.

I know what you're thinking - 'why has he got a recipe for a soup that's found on every menu in every Chinese restaurant across the country?'. Well, the short answer is that this soup bears no resemblance to those. It is crucial that you use fresh corn, as frozen or tinned corn doesn't have the same sweet flavour. The sweetness of fresh corn helps accentuate the savoury flavour of the crabmeat (which is readily available in vacuum-sealed bags from most quality fishmongers). Greek basil is a compact plant with smaller leaves that works well as a garnish, but if you can't find it, regular basil is fine.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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