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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.

Taming the Wilderness

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

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.

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.

Sri Lankan prawn curry


"I'm always looking around the globe for inspiration when it comes to home cooking," says Evans. "I stumbled across this recipe when I had some gorgeous Australian wild prawns and really wanted to give them some excitement. I find prawns to be one of the most bland of all seafood when compared with other more flavoursome varieties, so I like to give them a nudge to boost them up to a culinary masterpiece."

You'll need

12 large uncooked prawns (about 540gm) 45 gm (½ cup) dried shredded unsweetened coconut 2 tsp cumin seeds 1 tsp black peppercorns 1 tbsp mild curry powder ½ tsp each ground turmeric and ground chilli 2 tbsp coconut oil or ghee 1 tsp fennel seeds 1 tsp yellow mustard seeds 1 onion, finely chopped 4 garlic cloves, crushed 1 long red chilli, seeded and finely chopped 14 fresh curry leaves 600 ml coconut cream 1½ tsp tamarind purée 4 kaffir lime leaves, torn Juice of 1 lime 2 tbsp coarsely chopped coriander To serve: cauliflower “rice” (see pork belly and kimchi stew recipe)

Method

  • 01
  • Peel and devein each prawn leaving heads and tails intact. Refrigerate until required.
  • 02
  • Dry-roast coconut, cumin seeds and peppercorns in a frying pan over medium heat, stirring occasionally, until golden and fragrant (30 second to 1 minute). Remove from heat and set aside to cool, then coarsely grind with a mortar and pestle, add curry powder, turmeric and ground chilli, and stir to combine. Set aside.
  • 03
  • Heat ghee or oil in a large frying pan over medium heat. Add fennel and mustard seeds to pan, stir until mustard seeds start to pop (1 minute), then add onion, garlic, chilli, and curry leaves, and stir occasionally until onion softens (10-12 minutes). Add spice mixture and stir until fragrant (1 minute); do not burn spices. Add coconut cream, tamarind purée, kaffir lime leaves and 120ml water to pan, stir well and bring to the boil, then reduce heat to low and simmer until slightly thickened (15 minutes). Add prawns and simmer until they’re just cooked (2-4 minutes). Remove from heat, add lime juice and coriander, stir to incorporate, season to taste and serve with cauliflower “rice”.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2014

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