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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.

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.

Taming the Wilderness

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

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.

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.

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Chocolate, cherry and raspberry tart


"Daniel and I called this our accidental tart," says Hafner, "because one day, we happened to run out of desserts, but luckily we had a spare baked tart shell and some poached local cherries. We poached a lot of cherries over summer and, although it was a lot of work to pit the fruit before poaching, the flavour was well worth the effort and you could keep them in their syrup for weeks after."

You'll need

50 gm flaked almonds 200 gm raspberries For dusting: pure icing sugar   Pâte sucrée 30 gm pure icing sugar, sieved 1 egg yolk, mixed with enough water to make up to 60ml 240 gm plain flour 200 gm cold butter, cut into small, even cubes   Poached cherries 800 gm cherries, pitted 100 ml red wine 1 star anise 1 cinnamon quill 2 cloves 140 gm raw caster sugar 1 piece of thinly peeled orange rind   Chocolate ganache 200 gm dark chocolate (63% cocoa solids) 80 gm butter, diced   Cream Chantilly 250 ml organic pouring cream 50 gm caster sugar 1 tsp vanilla bean paste (see note)

Method

  • 01
  • For sweet pastry, mix icing sugar and egg yolk mixture in a small bowl until smooth. Pulse flour, butter and a pinch of salt in a food processor until blended but butter remains in lumps. Turn out onto a work surface and bring together with your hands. Make a well in the centre and pour in the egg mixture. Lightly fold with your hands until dough comes together, then, with the heel of your hand, push and smear the dough away from you (this breaks down the butter but doesn’t overwork the flour). When most of the butter is incorporated, bring dough together and knead gently (do not overwork; you should get a slightly marbled effect with the flour and butter, which gives the pastry its layers and light, crumbly texture). Wrap in plastic wrap and refrigerate to rest (30 minutes). Knead pastry gently, roll out and line a 28cm tart tin and trim edges. Prick all over with a fork and freeze for 10 minutes or until you are ready to bake. Sweet pastry will keep frozen for a week.
  • 02
  • Preheat oven to 175C. Blind-bake the tart shell until light golden (12-15 minutes; see cook’s notes p200), then remove paper and weights and bake until golden brown (10-15 minutes). Set aside on a wire rack to cool.
  • 03
  • For poached cherries, combine ingredients in a saucepan over medium heat and simmer, stirring occasionally, until sugar dissolves and cherries are tender (15-20 minutes). Set aside to cool, then refrigerate to chill.
  • 04
  • For chocolate ganache, melt chocolate in a bowl over a saucepan of simmering water. Add butter and stir gently until smooth and melted, pour into tart shell, spread evenly over base and refrigerate until set (30 minutes).
  • 05
  • Meanwhile, toast flaked almonds in oven until golden (5-7 minutes). Set aside to cool.
  • 06
  • For cream Chantilly, whip ingredients in a bowl to soft peaks, then spoon onto chilled tart, top with drained cherries (reserve liquid for another use, or serve to the side), raspberries and flaked almonds, and dust with icing sugar and serve. The tart can be made ahead up to making the cream Chantilly.
Note Hafner uses Madagascar Bourbon vanilla bean paste. It's available from Simon Johnson and The Essential Ingredient.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Pennyweight Ruby Port.

Featured in

Mar 2014

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