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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.

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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.

My avgolemono


You'll need

2 chickens (1.8kg each) 1 onion, coarsely chopped 2 celery stalks 4 garlic cloves, crushed 4 parsley stalks 2 thyme sprigs For shallow-frying: olive oil 3 eggs, lightly whisked 3 lemons, juice only 220 gm (1 cup) risoni

Method

  • 01
  • Remove skin from chickens and reserve. Combine chickens, onion, celery, garlic, parsley and thyme in a saucepan large enough to fit both birds. Cover with water (about 3 litres), bring to just below the boil over medium heat, skim scum from surface with a slotted spoon, simmer until stock is well flavoured (3 hours). Strain through a fine sieve, discard solids.
  • 02
  • In a separate saucepan, heat 1cm olive oil to 180C. Coarsely chop reserved chicken skins and fry until crisp and golden (3-5 minutes). Drain on absorbent paper, season to taste, cool then finely chop and set aside.
  • 03
  • Whisk eggs and lemon juice in a bowl. Add a ladleful of hot chicken stock and blend well with a hand-held blender until the mixture is hot, then return it to the saucepan of chicken stock, taking care not to overheat and curdle the eggs.
  • 04
  • Meanwhile, in a separate saucepan, cook risoni in boiling salted water until slightly overcooked (5-10 minutes). Add risoni to soup, check seasoning and adjust if necessary, then ladle into serving bowls and top with chicken crackling.

Avgolemono, Greek egg and lemon soup, is one of the first dishes I learnt to cook so I think of it as a bit like my first love. Tantalisingly pure and seductive, it always leaves you wanting more. This soup is best made with old boiler hens – it’s the only dish I can think of that’s ideal for old Isa Browns. They are savoury birds in the truest sense of the word. You can scatter some Grana Padano on top if you can be bothered.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Glass of refreshing dry prosecco.

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