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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.

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.

Basic pasta recipe


"This recipe forms the base from which you can make any pasta," says Mitch Orr. "It's perfect for long pasta (spaghetti, tagliatelle) and, with the addition of extra egg yolks, becomes more malleable for ravioli. If you have a large pasta machine you can roll the whole batch at once; however, if you have a small machine, roll about 100gm of dough at a time. It may also help to make the basic dough a little wetter to avoid putting too much stress on your pasta machine." This recipe makes 600 gm.

You'll need

8 egg yolks 1 egg 3 tsp extra-virgin olive oil 375 gm “00” flour

Method

  • 01
  • Whisk yolks, egg and oil with 1 tsp fine salt in an electric mixer fitted with a paddle until combined, then add flour and mix on low-medium speed until fine crumbs form. Test by squeezing a handful – if it holds together nicely there’s enough moisture; if it crumbles, add a small amount of water (about 1 tbsp) and mix, then test again. Bring dough together on a work surface, knead until smooth, then divide into 2 balls, wrap in plastic wrap and press as flat as possible. Refrigerate to rest for at least an hour or overnight. Bring dough to room temperature before rolling.
  • 02
  • Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting at the widest setting and dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings notch by notch each time, until dough reaches a thickness of 2mm.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2014

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