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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.

Baked eggs with artichoke, salami, tomato, olives and mint


You'll need

1 tbsp fat (see note) ½ Spanish onion, thinly sliced 400 gm canned tomatoes, chopped 2 large artichoke hearts (about 140gm each), cooked, thickly sliced (see note) 50 gm salami, thickly sliced 8 Kalamata olives, pitted ½ preserved lemon, rind only, thinly sliced 4 eggs at room temperature 2 tbsp chopped mint ¼ tsp dried chilli flakes (optional)

Method

  • 01
  • Preheat oven to 200C. Heat a frying pan over low-medium heat, add fat and onion, and cook until soft (3-5 minutes). Add tomatoes and cook until mixture thickens (8-10 minutes). Season to taste then add artichoke, salami, olives and preserved rind, stir to combine then transfer to a warmed 1-litre shallow baking dish. Make four wells in the mixture and break an egg into each, then bake until whites are set but yolks are still soft (10-15 minutes). Scatter with mint and chilli flakes, and serve.

Note Duck fat, lard, tallow or coconut oil are all my preference. Buy prepared artichoke hearts from a delicatessen or, cook your own: peel and trim fresh globe artichokes, cook for 5 minutes in boiling water, then remove the chokes.


At A Glance

  • Serves 2 - 4 people
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At A Glance

  • Serves 2 - 4 people

Featured in

Sep 2014

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