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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.

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.

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.

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.

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.

Cuttlefish tostada


"This tostada recipe is inspired by one of the most famous restaurants in Baja California," says Sam Ward, "a roadside cart called La Guerrerense, which is rumoured to have the best tostadas in the world."

You'll need

For deep-frying: vegetable oil 6 15cm-diameter corn tortillas 4 cuttlefish fillets (200gm each uncleaned; 60gm each cleaned), cleaned, cut into thin 6cm-long strips 2 tbsp white masa harina (see note) To serve: coriander leaves and thinly sliced radish Juice of 1 lime, or to taste   Corn vinaigrette 90 ml canola oil 1 large corn cob (about 400gm), kernels removed 1 golden shallot, finely diced 4 garlic cloves, finely chopped 1 jalapeño, finely diced 1 tsp ground cumin 1 tsp each dried oregano and dried or fresh epazote (see note) 25 gm caster sugar 50 ml white malt vinegar (see note)   Tomato salsa 100 ml canola oil 3 large vine-ripened tomatoes (180gm each), quartered, seeds removed 2 garlic cloves, thinly sliced 1 fresh bay leaf   Pickled jalapeños 100 ml white malt vinegar (see note) 35 gm caster sugar 2 jalapeños, thinly sliced into rounds

Method

  • 01
  • For corn vinaigrette, heat 2 tbsp oil in a small saucepan over low heat, add corn, shallot, garlic and jalapeño and stir occasionally until tender but not coloured (5 minutes). Add cumin, oregano and epazote, cook for 1 minute, then add sugar and cook until sugar starts to caramelise (3-4 minutes). Add vinegar and bring to the boil. Remove from heat, add remaining oil, season to taste and cool.
  • 02
  • For tomato salsa, heat oil, tomato, garlic and bay leaf in a small saucepan over low heat and stir occasionally until tomato is very tender (20 minutes). Set aside to cool slightly, drain excess oil (discard bay leaf and tomato skins), then mash the tomato mixture with a fork and set aside.
  • 03
  • For pickled jalapeños, place vinegar, sugar and 50ml water in a small saucepan over medium-high heat and bring to the simmer. Add jalapeños and set aside to cool in liquid (20 minutes).
  • 04
  • Heat oil in a deep-fryer to 180C. Deep-fry tortillas in batches until crisp and golden (3 minutes; be careful, hot oil will spit). Drain on absorbent paper and keep warm.
  • 05
  • Toss cuttlefish in masa harina, dust off excess and deep-fry in batches until just cooked and golden (1 minute). Drain on absorbent paper, place in a bowl and add coriander, radish, drained pickled jalapeños, half the corn vinaigrette and lime juice to taste and toss to combine. If salad is too dry, add more vinaigrette.
  • 06
  • To serve, divide tostadas among plates, top with a dollop of tomato salsa, scatter with cuttlefish salad and drizzle with remaining corn vinaigrette.

Note Epazote is available from Fireworks Foods and Monterey Mexican Foods. White malt vinegar is available from select delicatessens; if it isn't available, substitute half apple cider and half malt vinegar. White masa harina (also known as masa flour or harina de maíz) is a white nixtamalised corn flour; it's available from Monterey Mexican Foods and Fireworks Foods.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2012 Mac Forbes RS14 Riesling, Strathbogie Ranges, Vic.

Featured in

Sep 2013

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