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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.

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.

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.

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.

Pork ragù pizza


"The pizze at Cipro are inspired by our experience in Rome. I always wanted to do a Neapolitan-style pork ragù, ever since I had it as a main course at La Disfida in Haberfield, and I thought it would be great as a topping. It comes out creamy and rich - quite unexpected and unique," says Khan Danis. You'll need to start this a day ahead to make the pizza dough.

You'll need

For dusting: semolina 130 gm ricotta salata, finely grated To serve: rocket leaves dressed with lemon juice and olive oil   Pizza dough 560 gm baker’s flour 450 ml still bottled water, at room temperature 1 tsp dried yeast 1 tbsp olive oil   Pork ragù 40 gm fine sea salt 500 gm each pork shoulder and pork belly, cut into 5cm pieces 125 ml (½ cup) extra-virgin olive oil 500 gm pork sausages (about 5 thick sausages), cut into 3cm pieces 250 gm prosciutto ends (see note), cut into 5cm dice 1 large Spanish onion, quartered 7 garlic cloves, crushed 500 ml (2 cups) chicken stock 2.5 kg canned San Marzano tomatoes

Method

  • 01
  • For pizza dough, mix flour and water in a bowl, cover and stand for 15 minutes. Add yeast and mix for 1 minute, then add oil and 2 tsp fine sea salt and mix for 2 minutes. Transfer to an oiled bowl, cover and set aside (10 minutes). Turn onto an oiled surface and flatten into a rough rectangle with your hands. Stretch the edges of the dough out, fold over and back in on itself, return to oiled bowl and set aside to rest (10 minutes). Repeat twice, then refrigerate until doubled in size (8 hours-overnight). Bring to room temperature 1½ hours before using.
  • 02
  • For pork ragù, sprinkle pork shoulder and belly with salt and refrigerate to lightly cure (4 hours). Heat oil in a large saucepan or stockpot over medium-high heat, cook pork, sausage and prosciutto in batches until browned (4-6 minutes), then remove from pan and set aside. Add onion and fry until softened (2-3 minutes), then remove and discard, add garlic and stir occasionally until fragrant (1 minute). Deglaze pan with stock, add tomatoes and meat and bring to the boil. Reduce heat to low and simmer uncovered for 5 hours. Season to taste and set aside to cool completely. Remove meat with a slotted spoon. Shred meat (discard bones), cut the skin from the pork belly into small pieces and transfer to a large bowl. Add 80ml ragù sauce (reserve remainder for another use) and mix to combine.
  • 03
  • Preheat oven to 240C. Dust a 52cm x 32cm baking tray with semolina, press pizza dough to cover tray (you may need to let the dough sit for a few minutes to relax). Spread pork ragù over dough, then bake until pizza base is lightly browned and crisp (15-20 minutes).
  • 04
  • Cut pizza into slices, scatter generously with ricotta salata and dressed rocket leaves and serve.

Note Prosciutto ends are available from select delicatessens.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

A good Montepulciano.

Featured in

Jun 2013

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