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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.

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.

Taming the Wilderness

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

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.

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.

Prego rolls


"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

You'll need

To taste: grassy-flavoured olive oil ¼ cup (loosely packed) mint ¼ cup (loosely packed) flat-leaf parsley 2 tsp rosemary ½ Spanish onion, thinly sliced To serve: chakalaka (see recipe)   Prego 60 ml (¼ cup) olive oil 2½ tbsp jarred kalamata olive brine (optional) 40 ml red wine 1 tbsp tomato sauce 1 tbsp coarsely chopped flat-leaf parsley 2 birdseye chillies, finely chopped 1 garlic clove, finely chopped 1 fresh bay leaf, coarsely torn 1 tsp dried oregano 400 gm trimmed beef rump, cut into 100gm steaks, then butterflied to very thin steaks   Pocket bread 250 gm (1 2/3 cup) self-raising flour, plus extra for dusting 2 tsp baking powder 250 gm natural yoghurt

Method

  • 01
  • For prego marinade, combine ingredients except beef in a bowl, add beef, toss to coat then refrigerate to marinate (6-8 hours). Remove beef from marinade, strain marinade into a saucepan (discard solids) and boil until reduced by about half and the sauce coats the back of a spoon (3-5 minutes). Add a little grassy olive oil to taste and whisk to combine.
  • 02
  • Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, 30-40 minutes for charcoal).
  • 03
  • For pocket bread, pulse ingredients in a food processor until a dough forms. Tip out onto a lightly floured surface and knead briefly until smooth, then divide into 6 pieces (see note). Roll out each piece to about 20cm in diameter, dusting the rolling pin with flour to stop dough sticking, then stack between sheets of baking paper.
  • 04
  • Grill dough until puffed, golden and charred (1-2 minutes each side). Before serving, halve bread, then separate layers with a knife to create pockets.
  • 05
  • Grill beef over high heat until charred, but rare and tender (1-2 minutes each side). Transfer to a bowl with herbs and onion, and toss to combine.
  • 06
  • To serve, fill bread pockets with beef mixture, a slathering of sauce and chakalaka. Halve the pockets for smaller portions.

Note You only need two bread pockets to serve 4, but you can freeze the remainder for later use.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “A Sense of Compression” grenache.

Featured in

Jan 2016

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