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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

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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.

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

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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.

Minestrone


"You can taste everything in this - beans, chickpeas, tomato, silverbeet, celery, lots of garlic. We also put in parmesan rinds, which give it an amazing flavour," says Khan Danis. You'll need to begin this recipe a day ahead to soak the borlotti beans and chickpeas.

You'll need

100 gm (½ cup) dried chickpeas, soaked overnight in cold water 65 gm (1/3 cup) dried borlotti beans, soaked overnight in cold water 3 large ripe vine-ripened tomatoes, scored 150 ml olive oil, plus extra to serve 4 silverbeet leaves, stems removed and diced, leaves sliced 1 small carrot, cut into 1cm dice 1 celery stalk, cut into 1cm dice ½ large onion, cut into 1cm dice 2 garlic cloves, thinly sliced 1.25 litres (5 cups) vegetable stock 400 gm canned tomatoes, blended with 250ml (1 cup) water 1 zucchini, cut into 1cm dice 100 gm dried macaroni 100 gm green beans, cut into 2cm pieces 100 gm Roman beans, cut into 2cm pieces 8 cm piece parmesan rind, plus finely grated parmesan to serve 2 thyme sprigs 1 fresh bay leaf   Pesto 1½ cups firmly packed (1 large bunch) basil 1 garlic clove, crushed 100 gm pine nuts 150 ml extra-virgin olive oil 35 gm (1/3 cup) finely grated parmesan Juice of ½ lemon

Method

  • 01
  • Drain chickpeas and borlotti beans, place in separate saucepans, cover completely with water, bring to the simmer over medium heat and cook until beans are tender and chickpeas are just tender (40-50 minutes). Set aside to cool in water.
  • 02
  • Blanch tomatoes (20-40 seconds), peel, discard seeds, roughly dice and place in a bowl.
  • 03
  • Heat oil in a large saucepan over medium heat, add silverbeet stems, carrot, celery and onion and fry until just softened (5-6 minutes). Add garlic, fry until tender (2-3 minutes), then add drained chickpeas and borlotti beans, diced tomato and remaining ingredients, bring to the boil and season to taste. Reduce heat to low-medium and simmer until all ingredients are soft (10-15 minutes). Remove parmesan rind, adjust seasoning to taste and keep warm.
  • 04
  • Meanwhile, for pesto, pound basil and garlic to a pulp with a mortar and pestle. Add pine nuts and half the oil and pound until a smooth paste forms, mix in parmesan, lemon juice and remaining oil and season to taste.
  • 05
  • Divide soup among bowls, top with pesto and grated parmesan, drizzle with oil and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Badlands Brewery Pale Ale

Featured in

Jun 2013

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