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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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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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Chilled recipes for summer

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Andrew McConnell: White cabbage, poached prawns and Kampot pepper


You'll need

20 ml dry white wine Juice and finely grated rind of 1 lemon 20 medium uncooked Crystal Bay prawns, peeled 1 tbsp olive oil   Japanese dressing 60 ml (¼ cup) Japanese mayonnaise 1 tsp lemon juice ½ tsp white wine vinegar ½ tsp mustard powder 60 ml (¼ cup) olive oil ½ tsp wasabi oil (see note) 500 gm white Chinese cabbage, heart only 3 spring onions, thinly sliced into rounds Coarsely cracked Kampot peppercorns (see note)

Method

  • 01
  • Bring 1 litre water and 2 tbsp salt to the boil in a large saucepan, add wine, lemon juice and rind, return to the boil, add prawns and stir gently until prawns are just cooked (1 minute). Drain prawns on absorbent paper and cool.
  • 02
  • Cut each prawn into three pieces, dress with 1 tbsp olive oil and season to taste with salt.
  • 03
  • For dressing, whisk mayonnaise, lemon juice, vinegar and mustard powder in a bowl, then, whisking continuously, add olive oil and wasabi oil in a slow steady stream. The dressing should be thick but pourable. Season to taste with salt.
  • 04
  • Break white cabbage heart into individual leaves and arrange on a plate, scatter with chopped prawns and drizzle with 80ml dressing. Scatter with spring onion, season to taste with Kampot pepper and salt flakes and serve with extra dressing.
Note Wasabi oil is available from Asian grocers. Kampot peppercorns are available online from Herbie’s Spices. If unavailable, substitute coarsely cracked white peppercorns.

This recipe is from the April 2011 issue of Australian Gourmet Traveller.

“Shane Kent, who made the plates and glazed the tiles for the restaurant, has just been in Cambodia and he brought me a bag of this pepper. It’s a white pepper that is floral, aromatic and slightly spicier than regular pepper. You could eat this with a fork and spoon or scoop it up on cabbage leaves (or iceberg heart leaves) and eat it with your hands.”

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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