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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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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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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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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.

Bouillabaisse with rouille


You'll need

1 kg vine-ripened tomatoes, scored 125 ml (½ cup) olive oil 2 onions, finely chopped 6 garlic cloves, finely chopped, plus 1 extra, halved, for rubbing 2 sprigs each thyme, oregano and basil 1 fresh bay leaf 4 Moreton bay bugs, peeled, shells reserved 8 tiger prawns, tails intact, shells reserved 500 gm prawn shells Pinch saffron threads 20 ml Pernod 8 thick slices sourdough bread 600 gm coral trout, cut into 3cm pieces 12 scallops To serve: coarsely torn flat-leaf parsley   Rouille 1 egg yolk 1 garlic clove, finely chopped 1 tsp Dijon mustard 1 tsp tomato paste 200 ml olive oil

Method

  • 01
  • Blanch tomatoes in a large saucepan of boiling water until skins split (30 seconds), refresh, peel, remove seeds (discard), coarsely chop flesh and set aside.
  • 02
  • Heat half the olive oil in a large saucepan over medium heat, add onion, garlic and herbs, and sauté until onion softens (5-7 minutes). Increase heat to high, add shells and saffron and stir occasionally until pink (5-7 minutes). Add tomato and 1 litre water and simmer gently until infused (25-30 minutes). Strain through a fine sieve into a clean saucepan, pressing on solids to extract liquid (discard solids), add Pernod, season to taste and keep warm.
  • 03
  • Meanwhile, for rouille, process yolk, garlic, mustard and tomato paste in a food processor until well combined. With motor running, add oil in a thin steady stream until incorporated and rouille is thick. Season to taste, set aside until required. Makes about 250ml.
  • 04
  • Preheat a char-grill over high heat. Drizzle bread with remaining olive oil, season to taste and grill, turning once, until golden (1-2 minutes each side). Rub with the cut-side of garlic, set aside and keep warm.
  • 05
  • Return stock to a low simmer and add trout, scallops, prawn and bug meat, and stir occasionally until just cooked through (1-2 minutes). Season to taste and serve hot scattered with parsley, with a dollop of rouille and grilled sourdough.
Note Prawn shells are available from select fishmongers. You may need to order ahead.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

“Please ask Thierry Galichet from Brisbane’s Montrachet to share his bouillabaisse recipe. I must, must, must know his secret.”
Jamie Knowler, Auchenflower, 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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