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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.

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.

Roast carrots with honey, sesame and parmesan


"Carrots and rabbit just go together," says Mat Lindsay. "After all, rabbits eat carrots, so to serve them on the same table seems to bring together the circle of life in some strange way. This dish is a standard at Ester - I love the combination of simple flavours that come together to make it amazing."

You'll need

2 bunches baby or heirloom carrots, scrubbed, pat dry 60 ml (¼ cup) olive oil 115 gm (1/3 cup) honey 2 tbsp tamari To serve: sesame seeds, shaved Parmigiano-Reggiano and Lebanese cress (see note)

Method

  • 01
  • Preheat oven to 250C, or highest setting. Spread carrots in a roasting pan large enough to hold them snugly in a single layer, drizzle with oil and half the honey, season to taste and roast until liquid bubbles and carrots start to caramelise (6-8 minutes). Pour tamari and remaining honey over, toss to combine, season to taste with freshly ground black pepper and serve hot scattered with sesame seeds, Parmigiano-Reggiano and Lebanese cress.

Note Lebanese cress, which tastes like carrots, is available from select specialist greengrocers and farmers' markets. if you can't find it use flat-leaf parsley or even the green carrot tops instead.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

2011 Markus Molitor Haus Klosterberg Kabinett Riesling, Mosel, Germany.

Featured in

Apr 2014

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