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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.

Taming the Wilderness

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

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.

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.

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.

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.

Crab and coconut broth


You'll need

1 ripe tomato, scored 2 tsp vegetable oil 1 tbsp black mustard seeds 1½ tsp fenugreek seeds 3 long green chillies, split lengthways 2 Spanish onions, finely chopped ½ tsp ground turmeric 10 fresh curry leaves 5 gm (2cm) piece of ginger, finely grated 330 ml (1 1/3 cups) coconut milk 1½ tsp fennel seeds 200 gm blue swimmer crab meat, picked 1 cup coarsely grated coconut flesh 500 gm steamed basmati rice (200gm or 1 cup uncooked)

Method

  • 01
  • Blanch tomato until skin splits, then refresh. Drain, peel, remove seeds (discard), coarsely chop flesh and set aside.
  • 02
  • Heat 1 tsp oil in a large saucepan over high heat, add half the mustard seeds and stir occasionally until they start to pop (1-2 minutes). Add fenugreek seeds, chilli and half the onion and stir occasionally until starting to soften (5-7 minutes). Add turmeric, tomato, 6 curry leaves and half the ginger and stir occasionally until fragrant (2-3 minutes). Add coconut milk and simmer to infuse (8-10 minutes). Add 330ml of water, bring to the boil, season to taste and keep warm.
  • 03
  • Heat remaining oil in a pan over high heat, add remaining mustard seeds and stir occasionally until they start to pop (1-2 minutes). Add fennel seeds, remaining ginger and onion and stir occasionally until starting to soften (2-3 minutes). Add crab and 2 tbsp coconut broth. Stir through grated coconut and remaining curry leaves and keep warm.
  • 04
  • Divide rice evenly among bowls, top with crab mixture, ladle over broth and serve immediately.

“Colleagues and I had a business lunch to remember at Aki’s Indian in Woolloomooloo. I was especially intrigued by the flavours in the crab and coconut broth – would Kumar Mahadevan be willing to part with his recipe?”
Cara McCarthy, Potts Point, NSW

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 6 people
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At A Glance

  • Serves 6 people

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