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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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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.

Slow-roast duck with quinoa, saffron and olives


"Pot-roast duck happens to be one of my all-time favourites," says McEnearney. "Duck is high in linoleic acid, an antioxidant, quinoa is high in protein, saffron is antioxidant and olives are anti-inflammatory."

You'll need

2 pinches of saffron threads 1 Spanish onion, diced 3 garlic cloves, finely chopped 90 ml extra-virgin olive oil, plus extra to serve 300 gm (1½ cups) red quinoa 1 tsp ground allspice ½ tsp each ground cinnamon and sumac Juice of ½ lemon 1 duck (about 1.9kg) 200 gm mixed olives (such as wild and green) To serve: rocket

Method

  • 01
  • Preheat oven to 100C. Place saffron in a bowl with 125ml warm water and a pinch of sea salt, and set aside to infuse (30 minutes).
  • 02
  • Meanwhile, sauté onion and garlic in 60ml olive oil with a pinch of salt over medium heat until tender and translucent (5-6 minutes). Add quinoa and spices and stir to toast (1 minute). Remove from heat, add lemon juice, season to taste and set aside to cool, then stuff quinoa mixture into duck cavity and stand for 30 minutes.
  • 03
  • Heat remaining oil in a large flameproof casserole over medium-high heat and cook duck breast-side down until well-browned (4-5 minutes). Pour saffron and its liquid over duck, add olives to pan, cover with a lid and braise in oven until duck is very tender (2¾-3 hours). Rest for 15 minutes, then drain pan juices into a sauce boat to use as gravy and reserve olives separately. Carve duck and serve with olives and stuffing spooned out. When everyone is nearly finished, serve rocket to help mop up the juices and cleanse the palate.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2014

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