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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.

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.

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

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.

Radish, Santorini caper and lentil salad


"This salad is excellent with a piece of simply grilled fish and is also good with chicken," says George Calombaris. "I really love using caper leaves if I can get them, but, if not, I use chopped capers."

You'll need

50 gm small green lentils 80 gm baby capers in vinegar, rinsed 100 ml extra-virgin olive oil 1 golden shallot, finely chopped Zested rind and juice of 1 lemon 1 baby cos, leaves separated 6 radishes, such as golfball or watermelon, thinly sliced on a mandolin and crisped in iced water, plus extra, cut into wedges, to serve

Method

  • 01
  • Cook lentils in a saucepan of boiling water until tender (20-25 minutes), then drain, refresh and drain again well and set aside.
  • 02
  • Combine capers, olive oil, shallot, rind and juice in a small bowl, season to taste and set aside.
  • 03
  • Combine cos lettuce, radish and lentils in a bowl with caper dressing, season to taste and toss to combine, then serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2012 Mercouri Foloi Roditis, Ilias.

Featured in

Aug 2013

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