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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

Taming the Wilderness

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

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.

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.

Affogato “my style”


"This is one of my favourite desserts to make at home; it's my take on the classic Italian affogato, although with some Fijian flair," says Tikaram. "If you don't have an ice-cream machine, use shop-bought coconut sorbet from your local gelateria. A shot of any dark rum rounds it all out or you could leave it out, though if you ask my friends, it has to be Bounty."

You'll need

160 ml espresso To serve: Bounty dark rum   Coconut sorbet 180 gm caster sugar 250 gm liquid glucose 500 ml (2 cups) coconut cream 250 ml (1 cup) young coconut water (from about 1 young coconut)

Method

  • 01
  • For the sorbet, bring caster sugar and 180ml water to the boil in a small saucepan. Adjust heat to low, simmer to reduce slightly (2-3 minutes), stir in glucose and set aside to cool completely (20-30 minutes). Add coconut cream, coconut water and a pinch of salt, whisk to combine, then chill and churn in ice-cream machine. Freeze until required. Makes about 1 litre.
  • 02
  • Scoop coconut sorbet into chilled glasses (you can do this an hour or so ahead of serving; store them in the freezer), pour espresso and rum shots directly over sorbet, and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

More rum.

Featured in

Nov 2015

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