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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.

Shark Bay Wild Scampi Caviar

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Taming the Wilderness

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

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.

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

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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.

Kimchi and cheese jaffles


"Provenance's kimchi jaffles are fantastic. I'd like to try them at home. Would you ask for the recipe?"
Max Bromwell, Albert Park, 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

8 slices thick white bread 125 gm butter, softened 100 gm each mozzarella and cheddar, grated   Kimchi 2 tsp (10gm) fine sea salt 300 gm Chinese cabbage, cut into 5cm squares 90 gm spring onions (about ¼ bunch), cut into 5cm lengths 12 gm ginger, finely grated 3 small garlic cloves, crushed ¼ carrot, cut into julienne ¼ daikon, peeled and halved lengthways, cut into 5mm slices 2 tsp dried shrimp (see note), coarsely chopped 1½ tbsp mild Korean chilli powder, or to taste (see note) ½ tsp caster sugar 1½ tbsp fish sauce

Method

  • 01
  • For kimchi, place 2 litres water and 1½ tsp salt in a large bowl and stir to dissolve salt. Place cabbage in a 600ml (about 2½-cup) non-reactive container, pour brine over to cover, weight with a plate and set aside at room temperature until starting to ferment (12-36 hours; the liquid will bubble a little and the cabbage will become slightly sour). Drain cabbage, reserving brine, and combine with remaining ingredients and remaining salt in a large bowl. Transfer to a 500ml (2-cup) sterilised jar and pour reserved brine over to cover. Pour some of the remaining brine into a zip-lock bag, seal and place on top of cabbage to keep it submerged. Set aside in a cool place (no more than 20C) to ferment until it tastes to your liking (up to 2 weeks). Remove zip-lock bag, seal jar and refrigerate. Kimchi will keep refrigerated for 3 months.
  • 02
  • Heat a jaffle maker. Butter both sides of bread slices, place half the slices butter-side down on a sheet of baking paper, cover each with a mixture of both cheeses and 2 tbsp kimchi and sandwich with remaining slices. Cook in jaffle maker until cheese has melted and the corners are slightly charred (3-5 minutes). Serve immediately.

Note Korean chilli powder (gochugaru) and dried shrimp are available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2015

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