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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.

Taming the Wilderness

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

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.

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.

Spicy chicken laksa


"With so many Malaysian joints in Sydney touting the best-ever laksa, I was pleasantly surprised to find a true worthy contender at RD's Café. It's got all the elements that make this creamy soup such a favourite. Please ask Daxa Chauhan to share her recipe."
Millie So, Darlinghurst, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us at fareexchange@bauer-media.com.au. All requests should include the restaurant's name and address or business card, as well as your name and address.

You'll need

750 ml (3 cups) chicken stock 375 ml (1½ cups) coconut cream 4 pieces (80gm) fried tofu cubes, thickly sliced 1 stalk of celery, thinly sliced on the diagonal 2 carrots, 1 halved and thinly sliced on the diagonal, the other cut into julienne 250 gm (about ¼) Chinese cabbage, coarsely chopped 1 bunch of baby bok choy, quartered 200 gm thick rice noodles 500 gm cooked chicken breast, thickly sliced 1 cup each of loosely packed Vietnamese mint and coriander leaves   Laksa paste ½ onion, coarsely chopped 2 cloves of garlic, finely chopped 1 tbsp coarsely chopped coriander leaves, stalks and roots 2 tsp finely grated ginger 2-3 small red chillies, coarsely chopped 1 lime, finely grated rind and juice only 2 tsp finely chopped lemon grass 1 tsp shrimp paste 1 tsp ground coriander ½ tsp ground turmeric 100 ml vegetable oil   Chilli sambal 50 gm small red chillies, coarsely chopped 50 gm garlic cloves, coarsely chopped 50 gm ginger, coarsely chopped 50 ml vegetable oil 2 tbsp vegetable stock powder 1 tsp each of fish and soy sauce 1 tsp brown sugar ½ tsp chilli flakes

Method

  • 01
  • For laksa paste, process all ingredients except oil in a food processor until a smooth paste forms. Heat oil in a non-stick frying pan over low heat, add paste and cook for 5 minutes or until fragrant or oil separates. Makes 1 cup. Paste will keep refrigerated in an airtight jar for up to 3 weeks.
  • 02
  • For chilli sambal, process chilli, garlic and ginger in a food processor until a smooth paste forms. Heat oil in a non-stick frying pan over low heat, add paste and cook for 5 minutes or until oil separates. Add remaining ingredients and stir to combine. Makes 2/3 cup. Sambal will keep refrigerated in an airtight jar for up to 3 weeks.
  • 03
  • In a large saucepan, combine chicken stock, ½ cup laksa paste, coconut cream and bring slowly to the boil. Reduce heat to a simmer, then add tofu.
  • 04
  • Bring a large saucepan of salted water to the boil, blanch celery, carrot, Chinese cabbage and baby bok choy separately, drain and set aside. Cook noodles according to packet instructions, drain and divide among bowls. Arrange vegetables and chicken on top, ladle over soup and scatter with carrot julienne and herbs. Serve immediately with chilli sambal passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2006

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