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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.

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.

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.

Radish and preserved lemon salad


"During my residency in Morocco, the daughter of my farmer invited me out to spend the Eid festival with her family in the countryside," says Gregory. "We slaughtered one of their goats, as is traditional, with the whole family helping. Then they grilled the goat heart and liver over charcoal and we ate it in the sun with a salad of freshly dug radishes and preserved lemons. It was peppery, sour and salty and just delicious."

You'll need

600 gm assorted heirloom tomatoes, halved To serve: caster sugar and extra-virgin olive oil 1 bunch radishes (about 8 radishes), halved or quartered if large 20 Sicilian green olives, cheeks removed 15 lemon verbena leaves (optional)   Pickled radishes 125 ml (½ cup) distilled vinegar 55 gm (¼ cup) caster sugar 1 bunch radishes (8 radishes), halved or quartered if large   Preserved lemon vinaigrette 80 ml (1/3 cup) chardonnay vinegar 60 gm caster sugar Peel from ½ preserved lemon, rinsed and finely chopped 100 ml extra-virgin olive oil

Method

  • 01
  • For pickled radishes, combine vinegar, sugar and ¾ cup water in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar, then set aside to cool. Add radishes and leave to marinate for 1 hour.
  • 02
  • For preserved lemon vinaigrette, combine chardonnay vinegar, sugar and preserved lemon in a small saucepan and bring to a simmer, then simmer until the mixture has a nice balance of sweet, sour and salty (about 2 minutes). Set aside to cool, then add olive oil and season to taste.
  • 03
  • To serve, place tomatoes in a bowl and season well with salt, sugar and olive oil. Add radishes, pickled radishes and olives. Dress everything with the preserved lemon vinaigrette and garnish with lemon verbena leaves.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2015

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