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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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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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Garlic recipes

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.

Cooking breakfast like a chef

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.

Neil Perry: Braised tofu, family-style, with black vinegar


You'll need

2 tbsp vegetable oil 2 braised shiitake mushrooms, sliced (see note) Small handful of pickled mustard greens, sliced (see note) Small handful pickled salted radish, sliced (see note) ½ knob of ginger, peeled and cut into julienne 2 green onions, sliced 2 tbsp Shaoxing wine (see note) 1 tbsp kecap manis 1 tbsp Chinkiang vinegar (see note) 1 tbsp light soy sauce 1 tsp grated palm sugar 250 ml (1 cup) chicken stock 300 gm firm tofu, sliced into 6 pieces ½ Lebanese cucumber, finely sliced 1 tsp Sichuan peppercorns, roasted and ground

Method

  • 01
  • Heat the vegetable oil in a wok until just smoking. Add the mushrooms, mustard greens, radish, ginger and green onions and stirfry until fragrant (1-2 minutes), then deglaze the wok with the Shaoxing. Add the kecap manis, vinegar, soy sauce, palm sugar and stock. Check for balance, then add the tofu and reduce the heat to very low. Cover with a lid and braise for 4-5 minutes. Carefully transfer to a serving bowl, keeping the tofu intact. Top with the cucumber slices and sprinkle with the Sichuan pepper to serve.
Note Neil Perry uses braised shiitake mushrooms – the recipe is in his book or you can substitute with fresh shiitake mushrooms. Pickled mustard greens, pickled salted radish, Shaoxing wine and Chinkiang vinegar are available from Asian supermarkets.

Easy and delicious, the flavours of the pickles make it worth chasing them down. We used to sell loads of this at Wockpool in Sydney. This tofu is firmer than silken and easier to handle in stirfries, although this particular dish is really more like making a sauce and heating the tofu through. I love all the complex flavours here… very satisfying.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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