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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.

Nama sea pearls


"This is a traditional Fijian seaweed dish served as part of a shared meal, although it's delicious by itself as a starter or snack," says Louis Tikaram. "In Los Angeles, I use a Hawaiian seaweed similar to what I used in Fiji. For all you Aussies, there's now a Fijian family company called Pacific Seaweeds that sells nama just as I used to buy it from Suva Market on Saturday morning."

You'll need

2 mature coconuts 200 gm nama sea pearls (see note) 2 Roma tomatoes, quartered, seeds discarded, finely chopped 2 red shallots, finely diced 2 long red chillies, halved, seeds discarded, thinly sliced limes To serve: micro-coriander and quartered cherry tomatoes

Method

  • 01
  • Crack open coconuts with the back of a heavy knife or cleaver over a bowl (reserve water for use in curries or soups; it keeps refrigerated for 1-2 days), scrape out the white flesh with a coconut scraper (see note), stopping at the brown membrane. Mix flesh in a large bowl with 125ml cold water then, working in batches, squeeze through a piece of cheesecloth to extract as much milk as possible. Makes about 350ml.
  • 02
  • Rinse nama in a sieve under slow-running cold water until bright and plump (20 seconds; be careful not to rinse off all the sea flavour). Drain well, then combine in a large bowl with coconut milk, tomato, shallot, chilli and a pinch of salt. Squeeze in lime juice to taste and serve in small bowls or, as I like to serve it at the restaurant, in the coconut shells. The flavour should be hot and rich from the chilli and fresh coconut milk, and the nama will burst in the mouth with sea-like salty flavour. Serve scattered with micro-coriander and cherry tomatoes.

Note Nama sea pearls or sea grapes are a sea succulent. Also known as umibudo, they're available from Good Grub Hub. Coconut scrapers are available from Asian supermarkets, but you can also remove the flesh from the shell, peel off the skin and grate it finely.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Champagne.

Featured in

Nov 2015

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