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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.

Seared yellowfin tuna with black olive and petite herb salad


You'll need

1 tbsp olive oil 400 gm piece of yellowfin tuna, skin and sinew removed 50 gm Ligurian olives 12 cherry tomatoes, halved 8 asparagus spears, trimmed and blanched 1 small Spanish onion, thinly sliced into rings 2 cups (loosely packed) chervil sprigs 3 cups (loosely packed) flat-leaf parsley leaves ¼ cup finely chopped chives To serve: extra-virgin olive oil   Lemon dressing 1 hard-boiled egg, peeled,white discarded 1 lemon, finely grated rind only 2 tbsp lemon juice 1 tsp Dijon mustard 2 tbsp olive oil ½ tsp salted capers, rinsed, drained and chopped

Method

  • 01
  • For lemon dressing, using a fork, mash egg yolk in a bowl, add lemon juice and mustard and whisk to combine, then gradually add oil, whisking continuously, until emulsified. Add capers, lemon rind and season to taste with sea salt and freshly ground black pepper. Makes 1/3 cup.
  • 02
  • Heat 1 tbsp olive oil in a large frying pan over medium heat, cook tuna for 1 minuteon each side, season to taste then rest for 4-5 minutes. Combine remaining ingredients in a bowl, drizzle with half of the dressing and season to taste. Discard remaining dressing.
  • 03
  • To serve, cut tuna into 4 steaks and arrange on plates with salad, drizzle with extra-virgin olive oil and serve immediately.

“On a flying visit to Brisbane, we were quite taken with Paul McGivern’s seared tuna and petite herb salad at Restaurant Manx – and we’d love to make it at home this summer.”
Thomas Riley, Redcliffe, Qld

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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