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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.

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.

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.

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.

Pork spiedini with anchovy sauce


"This dish is so simple, yet served on the sprigs, it's an experience in itself," says Choy. "Most Italians gorge themselves on antipasto and pasta, so the secondi is often just a little piece of meat, char-grilled over vine cuttings or the offcuts of the bay hedge. We do ours here with pork neck (such an underrated cut of meat), anchovy, rosemary and bay - a combination of the fruits of the garden, the farm and the sea."

You'll need

16 thick rosemary stems (see note) 1.6 kg pork neck, diced into 4cm-5cm cubes 3 baby fennel bulbs, cut into wedges 32 fresh bay leaves For drizzling: olive oil   Anchovy sauce 2 tbsp rosemary (reserved from rosemary skewers) Juice of 2 lemons ½ garlic clove, finely chopped 10 anchovy fillets 80 ml (1/3 cup) olive oil

Method

  • 01
  • Strip rosemary off stems (reserve for sauce; see note) leaving leaves at the tips. Sharpen the other end of each to a point with a knife. Set skewers aside.
  • 02
  • For anchovy sauce, finely chop 2 tbsp reserved rosemary, place in a mortar with 1 tbsp lemon juice and pound to a coarse paste. Add garlic and anchovies and continue to pound to a thick smooth paste, then gradually add olive oil and remaining lemon juice and set aside for flavours to meld (1 hour).
  • 03
  • Blanch fennel in salted boiling water (3 minutes). Refresh in iced water and drain.
  • 04
  • Heat a barbecue or char-grill pan over high heat. Skewer pork, fennel and bay leaves onto the rosemary branches, alternating as you go, then season to taste, drizzle with olive oil and grill, turning occasionally, until golden brown and pork is cooked medium (3-5 minutes each side). Transfer to a tray to rest (5 minutes), then serve with anchovy sauce spooned on top.

Note Use woody stems from an older rosemary bush so they're sturdy enough. You can dry leftover rosemary leaves in a low oven and they will keep in an airtight container for a month.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Sagra Sangiovese in Purezza. 2014, Geographe, WA.

Featured in

Mar 2015

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