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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

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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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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.

Downtown ribs


"Lamb ribs are delicious and a great snack for large groups," says Andrew McConnell. "They work well for entertaining because most of the preparation can be done a day ahead." Start this dish a day ahead to marinate the lamb.

You'll need

2 lamb racks (about 400gm each) For frying: grapeseed oil To serve: fried sliced garlic and lemon wedges (optional)   Spice mix 150 gm brown sugar 50 gm roasted dry chilli powder 25 gm smoked paprika 25 gm (1/3 cup) coriander seeds 2 tbsp black peppercorns 25 gm (½ cup) Sichuan peppercorns 1 tbsp (heaped) white peppercorns 8 star anise 2 gm (1 tsp) cloves

Method

  • 01
  • For spice mix, combine sugar and spices in a spice grinder or mortar and pestle and grind to a fine powder.
  • 02
  • Coat lamb ribs in a generous amount of the spice mix, reserving some for serving, cover and refrigerate overnight to marinate.
  • 03
  • Cook racks in a steamer over a saucepan of boiling water until soft and giving (1½-2 hours), then refrigerate until chilled (1-2 hours).
  • 04
  • Slice racks into ribs and grill on a barbecue or fry in a non-stick frying pan until golden and caramelised (3-5 minutes). Serve immediately scattered with extra spice mix, fried garlic slices and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Asahi Super Dry “Dry Black” lager, Osaka. Crisp and refreshing, and the nuttiness of the toasted malt combines well with the rich lamb.

Featured in

Apr 2014

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