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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.

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Shark Bay Wild Scampi Caviar

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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

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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.

Puffed rice salad with green chilli chutney and crab


Start this recipe a day ahead to soak the dates.

You'll need

200 gm crab meat, such as spanner crab 35 gm (¼ cup) roasted peanuts, coarsely crushed 45 gm (3 cups) puffed rice 1 long red chilli, thinly sliced diagonally ¼ cup (firmly packed) each mint and coriander ¼ Spanish onion, thinly sliced To taste: olive oil   Date and tamarind chutney 200 gm (about 9) unpitted medjool dates, just covered with hot water and soaked overnight, then drained, reserving 100ml liquid 100 ml tamarind extract (see note) 1 tsp each ground chillies and ground cumin To taste: lemon juice Pinch of caster sugar   Green chilli chutney 1 cup (firmly packed) each mint and coriander 1 long green chilli, finely chopped 1 small garlic clove, crushed ½ tsp ground cumin 1 tbsp lemon juice Pinch of caster sugar

Method

  • 01
  • For date and tamarind chutney, seed the dates, then process in a blender with tamarind pulp until smooth, adjusting consistency with reserved date water if necessary. Add ground chilli and cumin and 1 tsp fine sea salt, then adjust seasoning with lemon juice, sugar and salt to taste. Chutney will keep refrigerated for 2 weeks.
  • 02
  • For green chilli chutney, blend mint, coriander, chilli and garlic to combine in a small blender, then add ground cumin. Adjust the seasoning with lemon juice, sugar and salt, and loosen mixture with a little water if necessary. Chutney will keep refrigerated for 2 weeks.
  • 03
  • Combine remaining ingredients in a bowl. Add green chilli chutney and date chutney to taste (about ¼ cup) and serve.

Note Tamarind extract is best made fresh. To make 100ml, combine 2 tbsp tamarind pulp and 150ml water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.

Watch Adam D'Sylva from Melbourne's Tonka restaurant make the puffed rice salad with green chilli chutney and crab recipe live from the Harvey Norman Gourmet Institute Event on July 15 at Harvey Norman 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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