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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.

Koftas


"My mum's lamb meatballs were a favourite of ours growing up," says Durkhanai Ayubi. "It was only as an adult that I realised all the lovely flavours that went into them. These are not your average meatballs - the spices and fresh herbs make them really aromatic."

You'll need

1 large onion, quartered 2 long red chillies, finely chopped 2 garlic cloves, finely chopped 1 cup (firmly packed) coriander, plus extra chopped to serve 1 kg minced lamb ½ tsp ground cloves   Tomato sauce 150 ml vegetable oil 4 tomatoes, diced 1 tsp ground turmeric 1 small onion, finely chopped

Method

  • 01
  • Process onion, chilllies, garlic and coriander in a food processor until coarsely chopped, transfer to a bowl and add lamb, cloves, ½ tsp freshly ground black pepper and 2 tsp sea salt. Mix well with your hands until the mixture is slightly sticky and well combined, then roll into ping-pong-sized balls and set aside.
  • 02
  • For tomato sauce, heat 100ml oil in a saucepan over medium-high heat, add three-quarters of the tomato, the turmeric, 1 tsp sea salt and 500ml water. Bring to the boil, add meatballs, reduce heat to medium and simmer until sauce thickens (15-20 minutes). Meanwhile, heat remaining oil in a separate saucepan over medium-high heat, add onion and fry until just tender (2-3 minutes). Add remaining tomato and cook until just tender (2-3 minutes). Spoon over meatballs in sauce and serve hot scattered with extra coriander.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jun 2015

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