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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.

Taming the Wilderness

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

Shark Bay Wild Scampi Caviar

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

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.

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.

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.

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.

Asparagus and olive herb in sea butter


You'll need

4 thick organic asparagus spears 16 small sprigs olive herb (see note)   Sea butter 100 gm sea lettuce (see note) 50 gm unsalted butter, softened

Method

  • 01
  • For sea butter, wash sea lettuce in salted water to remove sand. Pat dry with absorbent paper and remove any hard stems. Dry in a dehydrator (4 hours); alternatively, dry in an oven at 65C for 3-4 hours. Cool completely, then grind to a fine powder in a spice grinder or mortar and pestle. Combine butter and 1 tsp sea lettuce powder in a bowl, mixing well until smooth. Cover and set aside in refrigerator. Makes 50 gm sea butter. You will have about 1¼ tbsp sea lettuce powder left over; it will keep in an airtight container for 2 weeks.
  • 02
  • Peel the outermost fibres from each asparagus spear, leaving the green chlorophyll layer intact. Blanch asparagus in rapidly boiling lightly salted water (see note) until just cooked with a little crunch remaining (50 seconds-1 minute), then refresh in iced water. Drain, pat dry and trim woody ends. Cover and set aside in refrigerator.
  • 03
  • Remove leaves from olive herb and wash in chilled water. Drain, pat dry and set aside in an airtight container.
  • 04
  • Melt a little sea butter in a frying pan over medium heat (do not allow butter to brown). Add asparagus and gently turn to coat. Divide asparagus between serving plates and scatter with olive herb.

Note Olive herb plant, also known as holy flax, has the botanical name Santolina rosmarinifolia. It is available from select Bunnings stores and other nurseries. Fresh sea lettuce is harvested by abalone divers. You will need to order it at least a week in advance from a specialist seafood supplier. When blanching the asparagus, use a ratio of 2 tsp salt per litre of water.

Watch Dan Hunter from Melbourne's Brae restaurant make the asparagus and olive herb in sea butter recipe live from the Harvey Norman Gourmet Institute Event on June 10 at Domayne Chadstone in an exclusive video on the Harvey Norman website


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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