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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.

Taming the Wilderness

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

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.

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.

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.

Peter Kuruvita: Lime pickle


You'll need

20 limes 250 gm rock salt ½ tsp black peppercorns 500 ml (2 cups) white vinegar 500 gm caster sugar 1 tsp dried chilli flakes

Method

  • 01
  • Using a sharp knife and working from top to bottom, cut limes into quarters, making sure not to cut all the way through. Reserve any juices. Combine salt and peppercorns, stuff into limes and stand upright on a tray.
  • 02
  • Combine remaining ingredients in a wide saucepan, add any reserved juices and bring to the boil. Place limes in the pan, cut side up, return to the boil, then cover and simmer over low heat until limes turn yellow (10 minutes). Remove pan from heat and allow to stand until cool (30-35 minutes).
  • 03
  • Loosely layer limes into 2 sterilised 1-litre jars and pour the cooking liquid over them. Don’t worry if liquid does not cover limes; this will happen in time. Seal and store in a cool dark place for at least 2 weeks before using.
Note This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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