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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.

Perfect match: baharat-spiced mushroom and silverbeet pie


You'll need

60 ml (¼ cup) olive oil 2 onions, thinly sliced 8 cloves of garlic, finely chopped 1 tbsp baharat (see note) 750 gm mixed mushrooms such as Swiss brown, king brown and chestnut, thickly sliced 125 gm (about ½ a bunch) silverbeet leaves, thinly sliced 6 sheets brik pastry (see note) 50 gm butter, melted   Minted yoghurt 420 gm (1½ cups) thick natural yoghurt ¼ cup thinly sliced mint leaves

Method

  • 01
  • For minted yoghurt, place yoghurt in a muslin-lined sieve over a bowl and refrigerate for 1 hour to drain (discard whey). Combine drained yoghurt and mint in a bowl, season to taste, and set aside.
  • 02
  • Heat olive oil in frying pan, add onion, garlic and baharat and cook over medium heat until onion is soft (5-10 minutes). Add mushrooms and cook until tender (5-10 minutes). Add silverbeet, stir until wilted, season to taste with sea salt and freshly ground black pepper, then remove from heat.
  • 03
  • Preheat oven to 170C. Line the base of a buttered 20cm springform pan with one piece of brik pastry brushed with a little melted butter. Line sides with 4 sheets of pastry, overlapping at base and overhanging sides, brushing each sheet with butter. Place remaining sheet onto base thenspoon mushroom and silverbeet filling into pastry and gather pastry together to make a parcel. Brush with butter and bake until pastry is crisp and golden (15-20 minutes).
  • 04
  • Serve pie with minted yoghurt to the side.

Note Brik pastry is a thin pastry from Tunisia, traditionally used for making pastilla. It's available from The Essential Ingredient and Middle Eastern delicatessens. Baharat, meaning seeds and flowers, is a Middle Eastern spice blend consisting of seven spices or more. It's available from Herbie's Spices or Middle Eastern delicatessens.


Some bright spark once described grenache as an 'earth wine'. This is a great description, and perfectly captures the grape's ability to soak up the flavours of the dirt it's grown in and translate them into a glass. When you come across a good example of grenache, made from old dry-grown, low-yielding vineyards and often blended with its equally earthy, warm-climate cousins such as shiraz, mour-vèdre and carignan, it can evoke the smell of sun-baked soil, ripe fruit and exotic dried herbs. These are all perfect flavours to match earthy, umami-rich mushrooms, the darkness of silverbeet and the spicy high notes of baharat. The deeply savoury tastes in this pie also provide a wonderful stage on which the inherent sweetness at the core of a good grenache can shine. - MAX ALLEN


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2008

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