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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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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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Cooking breakfast like a chef

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Stokehouse: Gympie Farm chèvre, tomato sugo and toasted pide


You'll need

300 gm fresh Gympie Farm chèvre, sliced into four rounds 200 gm pide, cut into 2cm-thick pieces 50 ml extra-virgin olive oil, plus extra for drizzling 6 large basil leaves, torn   Sugo 50 ml extra-virgin olive oil 3 garlic cloves, bruised 400 gm canned whole peeled Italian tomatoes 1 tsp white sugar

Method

  • 01
  • For sugo, heat oil in a saucepan over medium heat, add garlic and fry until golden (3-4 minutes), then add tomatoes (be careful as hot oil will spit) and simmer on low-medium heat until thickened (30 minutes). Add sugar, season to taste, transfer to a blender, blend until smooth, strain through a sieve and set aside. Makes 200ml.
  • 02
  • Preheat oven to 180C. Divide sugo among four 12cm-diameter shallow ovenproof dishes, place a round of chèvre in the centre of each dish and bake until cheese starts to turn golden (8-10 minutes).
  • 03
  • Meanwhile, preheat grill to high heat. Brush pide with oil and season with sea salt, then grill just one side until golden (3-4 minutes).
  • 04
  • Serve chèvre scattered with basil, drizzled with olive oil and scattered with a pinch of sea salt, with toasted pide to the side.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

"This dish really makes a hero out of Gympie Farm goat's cheese, itself a stunning product, and with the addition of what I think is the easiest and tastiest tomato sauce you can make, it's truly a delicious meal," says Tony Kelly.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2010 Seresin Sauvignon Blanc.

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