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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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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.

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.

Teriyaki T-bone with onion salad


"I love a good steak and the T-bone from Cho Cho San doesn't disappoint. Any chance you could track down the recipe for me?"
Mark Smith, Carlton, 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.

You'll need

1 T-bone steak (750gm), at room temperature For brushing: extra-virgin olive oil 1 bunch chives, finely chopped   Teriyaki glaze 100 ml dark soy sauce 100 ml caster sugar 100 ml mirin 20 ml cooking sake 10 gm (about 2cm) ginger, finely grated ¼ onion, thinly sliced 1 spring onion, finely chopped   Onion salad 1 white onion, thinly sliced into rings on a mandolin ¼ Spanish onion, finely grated into a paste 50 ml brown rice vinegar 50 ml extra virgin olive oil, plus extra for brushing ½ tsp caster sugar

Method

  • 01
  • For teriyaki glaze, combine ingredients in a saucepan over medium-high heat, bring to the boil and simmer until reduced by half (10-12 minutes). Strain and set aside to cool.
  • 02
  • For onion salad, soak white onion in cold water for 1 hour, then rinse 5 times in cold water to remove astringency. Dry onion in a salad spinner or pat with paper towels, then place in a bowl. Whisk grated onion, vinegar, oil and sugar in a bowl to combine, season to taste, drizzle onto white onion and toss to combine.
  • 03
  • Heat a barbecue or char-grill pan over high heat, brush T-bone with extra-virgin olive oil and grill until browned (4-6 minutes each side). Coat one side with teriyaki glaze and cook for a further 2 minutes, turn and coat other side with glaze; repeat this twice until cooked to your liking (4-5 minutes for medium-rare; 6-7 minutes for medium). Rest steak for 10 minutes, then slice, arrange on a platter with onion salad, scatter with chives and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Nov 2014

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