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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.

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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.

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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.

Fig, almond, anise and custard crostata


"This combination of fresh fig, almond and honey is sublime," says Hafner. "I use an Italian chestnut honey, which lends an almost savoury note to the custard, but you could also use a good leatherwood for a distinctive flavour."

You'll need

300 ml pouring cream 1 tsp fennel seeds 1 fresh bay leaf 1 cinnamon quill 1 tbsp chestnut honey 3 eggs 1 egg yolk 50 gm caster sugar 1 tsp vanilla bean paste 6 ripe figs, trimmed and halved   Almond pastry 100 gm unsalted butter, softened and diced 100 gm caster sugar 1 egg 1 egg yolk 200 gm plain flour 70 gm almond meal (it’s best to grind your own)

Method

  • 01
  • For almond pastry, beat butter and sugar in an electric mixer until pale and fluffy. Add egg and yolk and mix until combined. Combine flour, almond meal and a pinch of salt, add to bowl and mix until just incorporated and a dough forms. Transfer dough to the bench and lightly knead until smooth. Do not overwork the pastry. Press down to form a flat disc and wrap in plastic wrap. Refrigerate for 30 minutes to rest.
  • 02
  • Meanwhile, bring cream, fennel seeds, bay leaf and cinnamon to a simmer in a saucepan over medium heat. Set aside to infuse (30 minutes).
  • 03
  • Roll pastry out on a lightly floured surface to 5mm thick and line a 25cm tart tin that has been buttered and dusted with flour, pressing pastry into corners and sides. Prick the base a few times with a fork and chill in the freezer (30 minutes).
  • 04
  • Preheat oven to 180C. Blind-bake tart until golden (20-25 minutes), then remove paper and weights and bake until base is set (5-10 minutes). Reduce oven to 165C.
  • 05
  • Reheat infused cream until warm, add honey and stir to combine. Whisk eggs and sugar in a bowl, then strain cream over and add vanilla. Whisk to combine, then pour into the tart shell. Arrange figs in shell and bake until set (35-45 minutes). Serve warm or at room temperature.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Vin santo.

Featured in

May 2014

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