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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.

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.

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.

Penfolds Magill Estate's grains, greens, citrus and goat’s curd


"My wife recently celebrated her birthday at Magill Estate, and she keeps raving about the goat's curd salad. I would get massive brownie points if I made it for her at home."
Damien Leonard, Adelaide, SA

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

50 gm (¼ cup) red quinoa 50 gm (¼ cup) French-style green lentils 150 gm (1 bunch) green asparagus, trimmed, halved 150 gm sugar snap peas, trimmed 1 ruby grapefruit, segmented 1 tbsp each finely chopped chives, dill and chervil sprigs, plus extra to serve 1 tbsp tbsp finely chopped mint leaves, plus extra, torn, to serve Pinch of za’atar 1 tbsp olive oil, plus extra to serve 125 gm goat’s curd

Method

  • 01
  • Bring 2 saucepans of salted water to the boil. Add quinoa to one pan, reduce heat to medium and simmer until tender (8-10 minutes). Drain well in a sieve, reserving cooking water, and set aside to cool. Add lentils to second pan, reduce heat to medium and simmer until tender (15-20 minutes). Drain, spread over a tray and set aside to cool.
  • 02
  • Return reserved cooking water to pan, bring to the boil and blanch asparagus until bright green and just cooked (40-50 seconds), and refresh in iced water. Repeat with sugar snap peas (20-30 seconds), then drain, refresh in iced water and set aside.
  • 03
  • Combine lentils, quinoa, asparagus, sugar snaps, grapefruit, herbs, za’atar and oil in a bowl to combine and season to taste. Spoon goat’s curd onto a serving plate, top with salad, scatter with extra herbs, drizzle with extra oil and serve.

Note Emma McCaskill and Scott Huggins, the chefs at Magill Estate Restaurant, use Woodside goat's curd, which is available from select delicatessens and cheese shops.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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