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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.

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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.

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Cooking breakfast like a chef

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Perfect match: torta Pasqualina and vermentino


You'll need

500 gm plain flour 80 ml (1/3 cup) olive oil, plus extra for brushing 1 onion, finely chopped 1.2 kg greens such as silverbeet, cavolo nero and frisée, trimmed 500 gm firm ricotta, drained 100 gm Parmigiano-Reggiano, finely grated 6 eggs

Method

  • 01
  • Combine flour and a large pinch of salt on a work surface, form a well in centre, add half the olive oil and 250ml lukewarm water, then knead until a smooth dough forms (8-10 minutes), adding a little more water if necessary. Divide dough into 10 balls, cover with a damp tea towel and set aside to rest (1 hour).
  • 02
  • Heat remaining olive oil in a frying pan over medium heat, add onion, sauté until tender (6-8 minutes), season to taste, set aside to cool.
  • 03
  • Cook greens in boiling salted water until tender (1-2 minutes), drain, refresh (see cook’s notes p218), drain well, coarsely chop and combine in a bowl with onion, cheeses and 2 eggs. Season to taste, stir to combine.
  • 04
  • Preheat oven to 190C. Oil and flour a 20cm-diameter cake tin. Roll out half the balls on a lightly floured surface to 1mm thick and line base and sides of tin, brushing with oil between each layer. Fill with greens mixture, make 4 indents in filling with the back of a spoon and crack remaining eggs into indents. Fold in pastry edges, roll remaining dough balls to 1mm thick and layer on top of pie, brushing between each with oil. Trim edges, brush top with oil and bake until golden and cooked though (40-45 minutes). Cool in tin until cool enough to touch, turn out, cool to room temperature and serve.

This traditional Easter dish comes from Liguria, on Italy's north-west coast. The dry white wines you'll find in Ligurian bars and restaurants are commonly made from the vermentino grape; in fact, you'll find vermentino across the Mediterranean from Provence (where it's known as rolle) down through the vineyards of the Tuscan coast to Sardinia, where it produces that island's best whites. As well as producing one of the best wine styles to drink with seafood (particularly charcoal-grilled oily fish such as sardines), vermentino's naturally tart, chalky acidity, lively lemony flavour and relatively neutral aromatic qualities make it a great match for savoury dishes featuring salty cheeses and slightly bitter greens. Vermentino's adaptability - it performs well in vineyards from the hills of Liguria to the baking plains of Sardinia - has stood it in good stead in the increasing number of Australian wine regions where it is now grown. The vine's heat- and drought-tolerance really impressed growers in the recent run of hot vintages endured in dry, warm climate regions such as those along the Murray River. But early reports indicate that vermentino vines have also fared well during the decidedly damp 2011 growing season.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2011

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