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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.

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.

Shark Bay Wild Scampi Caviar

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

Taming the Wilderness

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

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.

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.

Brambles, fresh cheese and speculaas


"Traditionally enjoyed in the Netherlands and Belgium on the 5th December as a festive sweet, these spiced cookies pair well with the richness of the cheese and acidity of the berries," says Luke Burgess. "You can use a top-quality full-fat ricotta instead of making the cheese and pair other fruits such as peach or plums." Makes 12 biscuits.

You'll need

300 gm blackberries   Fresh cheese 1 litre (4 cups) unhomogenised milk (see note) 150 ml pouring cream ½ tsp vegetarian rennet (see note) 2 tsp filtered or mineral water   Speculaas spice 1 tbsp ground cinnamon 1 tsp each ground nutmeg and ground cloves ½ tsp each freshly ground white pepper, ground ginger and ground cardamom   Speculaas dough 125 gm (½ cup) unsalted butter, softened 250 gm dark brown sugar 1 tsp vanilla bean paste 1 large egg 260 gm plain flour 1 tsp bicarbonate of soda

Method

  • 01
  • For fresh cheese, place milk, cream and 2 tsp fine sea salt in a very clean saucepan and gently warm, stirring continuously, over medium heat to 85C (10-15 minutes). Remove from heat and stand saucepan in a bowl of cold water, changing water a few times to keep it cool, until mixture reaches 35C (45 minutes to 1 hour). The milk will form a skin; don’t remove it. Add rennet to the filtered water and gently stir into the milk for 5 seconds, then stand at room temperature without stirring until coagulated (30-40 minutes). Cut curds into 5cm cubes and gently ladle into a sieve (or cheese-straining basket) lined with muslin. Refrigerate until cheese forms a soft curd (5 hours or overnight). Discard whey.
  • 02
  • For speculaas spice, combine ingredients in a bowl and set aside.
  • 03
  • For speculaas dough, beat butter, sugar and vanilla in an electric mixer until light and fluffy (3-4 minutes). Add egg and beat well to combine. Sieve flour and bicarbonate soda into a bowl, add 1¼ tbsp spice mixture and ½ tsp salt and whisk to combine (you may have a little spice mixture remaining). Gradually add flour mixture to butter mixture and mix until dough pulls away from the sides of the bowl. Halve dough and roll each piece between 2 sheets of baking paper to about 25cm x 35cm, then refrigerate to chill (4 hours).
  • 04
  • Preheat oven to 175C and line 3 large oven trays with baking paper. Remove baking paper from dough sheets and cut out rounds with a 10cm-diameter cookie cutter and place 4 on each tray with 4cm space between them to allow for spreading and bake until dark golden brown (10-12 minutes). Cool completely on trays (20-30 minutes), then store in an airtight container. Speculaas will keep in an airtight container for 14 days.
  • 05
  • To serve, spread curd on biscuits, top with blackberries and sprinkle with sea salt crystals.

Note Luke Burgess recommends Country Valley or Barambah unhomogenised milk for a good curd set. Vegetarian rennet is available from select health food shops and online cheesemaking equipment suppliers such as greenlivingaustralia.com.au.


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Dec 2015

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