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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.

Watermelon rind pickles


"Crunchy and tangy, watermelon rind pickles are a Southern classic that complement melt-in-your-mouth, smoky meats," says Stone. "They're delicious and, with the texture of crisp pear, they can be eaten straight from the jar. Plus, if you're a stickler for waste like me, you'll be pleased to find a use for the entire fruit." Start this recipe at least a day ahead.

You'll need

½ 5kg-6kg thin-skinned watermelon (see note) 1 white onion, sliced into 3mm rings 3 green jalapeños, sliced into 3mm rings 3 tsp coriander seeds 3 tsp yellow mustard seeds 625 ml (2½ cups) white vinegar 220 gm (1 cup) caster sugar 1½ tbsp sea salt flakes

Method

  • 01
  • Cut watermelon into 8 wedges, scoop out flesh with a large spoon, leaving about 2mm on the rind (reserve flesh for another use). Slice rind crossways into 3mm thick slices and combine with onion and jalapeños in a tall narrow jar.
  • 02
  • Dry-roast coriander and mustard seeds until fragrant and mustard seeds pop (1-2 minutes). Add vinegar, sugar, salt and 625ml water, then bring to the boil, whisking to dissolve the sugar. Pour into jar, cool to room temperature, then refrigerate for at least 12 hours to pickle. Watermelon rind pickles will keep refrigerated for up to a week.

Note If your watermelon has thick, tough skin, remove the outer layer with a vegetable peeler.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Jan 2016

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