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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.

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.

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.

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.

Cucumber and yoghurt soup with Moreton Bay bug salad


You'll need

30 gm butter, coarsely chopped 3 continental cucumbers, seeds removed, coarsely chopped 300 gm sheep’s milk yoghurt To serve: borage flowers (optional)   Moreton Bay bug salad 8 cooked Moreton Bay bug tails, removed from shell, coarsely chopped 50 ml olive oil 1 tbsp lemon juice, or to taste 1½ tbsp (firmly packed) each dill and flat-leaf parsley, coarsely torn ½ long red chilli, seeds removed, cut into julienne

Method

  • 01
  • Melt butter in a large saucepan over medium heat, add cucumber, cover with a lid and sauté until tender (8-10 minutes). Process in a food processor until smooth, then refrigerate until cool. Add yoghurt, season to taste, then pass through a fine sieve and refrigerate until required.
  • 02
  • For Moreton Bay bug salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve with chilled cucumber and yoghurt soup, scattered with borage flowers.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2005 Salomon Von Stein Reserve Grüner Veltliner.

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