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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.

Sichuan steak tartare


"Steak tartare is all about the seasoning," says Hong. "It has to be almost too tasty to make it the dish it is. Salty, sour, sweet, you can basically use steak tartare as a vehicle for the flavours of any cuisine you like: it's just about applying the elemental flavours of that cuisine and topping them with a raw egg yolk. Sichuan food has lots of chilli oil, Sichuan pepper and dried roasted chillies, while a Vietnamese version might feature plenty of fresh, mixed herbs like coriander, Vietnamese mint, lemongrass and, of course, fish sauce. I've also played with Thai (lime leaf, roasted rice, lime juice, chilli, fish sauce) and Mexican (dried chipotle, coriander, served with tortilla chips) versions of this dish. To make Sichuan steak tartare, it's important you use the best-quality piece of beef you can afford. I use tri-tip (a triangular cut from the bottom of the sirloin) because it has a good texture and chew, rather than using fillet, which is a bit too soft. To appreciate the texture and quality of the beef, it must be chopped by hand, regardless of which cut you use."

You'll need

For frying: vegetable oil 10 cloves garlic, very thinly sliced To serve: cassava crackers (see note) 1 small handful baby coriander, to garnish 1 telegraph cucumber, sliced diagonally   Dressing 1¼ tbsp rice wine vinegar 1¼ tbsp sugar syrup (see note) 2½ tbsp Chinkiang black vinegar (see note) 2½ tbsp mirin 150 ml light soy sauce ½ tsp garlic, finely grated 2 tsp ginger, finely grated   Beef tartare base 400 gm piece of beef tri-tip 4 spring onions, thinly sliced 4 tbsp Lao Gan Ma chilli oil (see note)

Method

  • 01
  • For the dressing, whisk all the ingredients together in a bowl. Set aside.
  • 02
  • Remove all visible sinew from the beef with a sharp knife, then cut into very small 4mm x 4mm cubes. Put in a bowl and add the spring onions, chilli oil and 160ml of the dressing. Combine everything with clean hands until the ingredients are nicely mixed together. Cover and set aside.
  • 03
  • Heat vegetable oil in a heavy-based saucepan to 150C. Gently add garlic and stir continuously until light golden (3-5 minutes), then quickly scoop out with a sieve or slotted spoon and drain on paper towels. Cool. Fry the cassava crackers in oil, according to the packet instructions. Divide the tartare mixture among 6 plates. Sprinkle each plate with some fried garlic and top with baby coriander. Serve immediately with the fried cassava crackers and cucumber slices on the side.

Note Cassava crackers are available at Asian grocers; prawn crackers or deep-fried wonton skins work well, too. For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool. Chinkiang black vinegar, a black rice vinegar, and Lao Gan Ma chilli oil, a blend of oil, chilli flakes and peanuts, are available from Asian grocers. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A juicy, light- to medium-bodied red. My pick: Jean Foillard Fleurie from Beaujolais.

Featured in

Nov 2014

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