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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.

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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.

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

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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.

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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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Stuffed sardines


You'll need

16 sardine fillets 1 tbsp olive oil 75 gm (½ cup) plain flour, seasoned   Parsley stuffing 140 gm white bread, coarsely torn 1 cup (loosely packed) flat-leaf parsley leaves 40 gm (½ cup) finely grated parmesan 1 egg, lightly beaten ½ clove of garlic   Fennel and orange salad 2 bulbs of baby fennel, thinly sliced using a mandolin, fronds reserved for garnish 2 navel oranges, peeled, pith removed and thinly sliced 2 tbsp extra-virgin olive oil ¼ tsp chilli flakes, or to taste

Method

  • 01
  • For parsley stuffing, process ingredients in a food processor until finely chopped and season to taste with sea salt and freshly ground black pepper. Makes about 2/3 cup.
  • 02
  • Place a sardine fillet skin-side down in the palm of your hand, top with 1 tbsp of stuffing (not too close to the edge), flattening slightly. Sandwich with another sardine fillet skin-side up, pressing lightly to stick, and place on a tray. Repeat with remaining sardines and stuffing.
  • 03
  • For salad, arrange fennel and orange slices on plates, drizzle with oil, season to taste with sea salt and chilli flakes and scatter over fennel fronds.
  • 04
  • Heat olive oil in a large frying pan over medium-high heat. Lightly dust stuffed sardines with flour and fry, in batches, for 2 minutes on each side or until golden and just cooked through. Season with sea salt and serve immediately with fennel and orange salad to the side.

“On a trip to Melbourne, I discovered Journal Canteen and could not get enough of the stuffed sardines. Please ask Rosa Mitchell for the recipe so I can make it for my family.”
Kin Chen, Kuala Lumpur, Malaysia

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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