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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.

Automata's Kingfish with crème fraîche, yuzukosho, shiso and finger lime


"I love to serve a raw fish dish at a family-style lunch," says Clayton Wells. "It's nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it. You could even go heavy with the seaweed to make it richer in winter, and in spring and summer use fruits and herbs to keep it fresh. It's the sort of dish you can have every day of the year and just change your garnishes accordingly."

You'll need

100 gm crème fraîche 6 gm yuzukosho paste (see note) 600 gm sashimi-grade Hiramasa kingfish fillet, sliced 5mm thick 100 gm seedless black grapes, thinly sliced Baby shiso, to serve 3 finger limes, halved crossways   Wakame dressing 25 gm dried wakame 50 ml grapeseed oil 1 tbsp rice wine vinegar 1 tbsp mirin 3½ tsp white soy sauce or light soy sauce

Method

  • 01
  • For wakame dressing, blend wakame and oil in a blender until warm (3-5 minutes), then strain through a fine sieve. Combine vinegar, mirin and soy sauce in a bowl and whisk in wakame oil.
  • 02
  • Mix crème fraîche and yuzukosho paste in a bowl, then smear a little on each serving plate or a platter. Arrange kingfish on top, season to taste with sea salt flakes and top with grape slices and shiso. Squeeze the finger lime on top, drizzle with a little wakame dressing and serve.

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At A Glance

Additional Notes

Yuzukosho, a fermented paste of yuzu rind and chilli, is available from chefsarmoury.com

Drink Suggestion

2014 Sato Riesling, Central Otago.

Featured in

May 2016

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