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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.

Scampi “casino”


"Clams casino is a super-traditional Italian-American classic, usually served on special occasions, holidays or in every single Italian restaurant in Little Italy in Manhattan," says Pepperell. "We thought, why not make it even more special and serve it with scampi instead? I love clams but scampi is one of my all-time favourite treats from the sea."

You'll need

1 head garlic 100 gm softened unsalted butter 1 small red capsicum For brushing: olive oil 2 tbsp panko crumbs (see note) 80 gm mild pancetta, finely diced 3 golden shallots, finely chopped For frying: olive oil 60 ml dry white wine 12 scampi, halved lengthways 1 tbsp chopped curly-leaf parsley 1 pinch gochugaru (see note), or other dried chilli flakes To serve: lemon wedges

Method

  • 01
  • Preheat oven to 200C. Wrap garlic in foil and roast until very tender (30-40 minutes). When cool enough to handle, squeeze garlic from the skins into a bowl, add butter and mix well. This can be refrigerated in an airtight container for 2 days. Bring to room temperature before using.
  • 02
  • Brush capsicum with oil and roast until tender and skin is blistered (30-35 minutes). Set aside to cool, then peel, core and dice and set aside.
  • 03
  • Spread panko crumbs on an oven tray and toast in oven, stirring occasionally, until golden (7-10 minutes).
  • 04
  • Sauté pancetta and shallots in a little oil in a frying pan over low-medium heat until translucent and softened (10-12 minutes). Deglaze pan with wine and simmer until evaporated (4-6 minutes), then stir in capsicum and remove from heat.
  • 05
  • Arrange scampi on an oven tray flesh-side up. Top each with a little pancetta mixture and then garlic butter, then roast until scampi is opaque and just cooked (6-10 minutes). Arrange on a plate, top with any remaining garlic butter and pancetta mixture, sprinkle with breadcrumbs, chopped parsley, gochugaru and a squeeze of lemon, season to taste and serve.

Note Panko crumbs are available from Japanese grocers. If they're unavailable substitute dried breadcrumbs. Gochugaru, Korean dried chilli, is available from Asian grocers.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2015

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