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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.

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.

Taming the Wilderness

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.

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.

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.

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.

Spicy lamb cigars in brik pastry


"I fry these - I find the result is crunchier - but they can also be cooked in a hot oven if brushed with olive oil," says Hafner. "I prefer to cook the minced lamb when it's fresh, but the mixture can be made in advance." This recipe makes 16.

You'll need

1 tbsp olive oil 20 gm butter 1 onion, finely diced 2 tsp cumin seeds, dry-roasted and ground 1 tsp whole allspice, finely ground ½ tsp sweet paprika 300 gm coarsely minced lamb 2 tbsp coarsely chopped flat-leaf parsley 16 sheets brik pastry (240gm, about 1½ packets; see note) 2 egg yolks, lightly beaten For deep-frying: vegetable oil

Method

  • 01
  • Heat olive oil and butter in a saucepan, add onion and cook over low heat until tender and golden (12-13 minutes). Add spices and cook until fragrant (1 minute). Increase heat to medium-high, add lamb and salt to taste, and stir continuously until lamb is cooked but not browned – it should be juicy and smell sweet (3-4 minutes). Set aside to cool (the mixture can be prepared in advance up to this stage), then add parsley.
  • 02
  • Trim brik pastry to 11cm x 15cm rectangles. Place a heaped tablespoon of lamb mixture along the length of a pastry rectangle, leaving 2cm at each end, brush egg yolk around edges, then roll into a cigar shape, tucking in the sides, and set aside covered with a damp tea towel. Repeat with remaining pastry and lamb.
  • 03
  • Heat oil in a large, deep saucepan to 180C and deep-fry cigars until brown and crisp (2-3 minutes; take care, hot oil will spit). Drain on absorbent paper and serve.
Note Brik pastry is available from Middle Eastern grocery stores.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Egly-Ouriet Brut Rosé Grand Cru or Eastern Peake Pinot Taché

Featured in

Dec 2013

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