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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

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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.

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.

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.

Kensington Street Social's kale with pear and bottarga


"Kensington Street Social has made kale taste amazing with bottarga and pear. The recipe would be great."

James Lyon, Ultimo, NSW 

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

16 small kale stems, preferably 1/2 Russian red and ½ green kale, washed, stalks trimmed 2 tbsp extra-virgin olive oil 1-2 long red chillies, halved, seeds removed, finely chopped 2 garlic cloves, very finely chopped 1 green-skinned pear, such as William 5 gm (1cm) bottarga, skin peeled (see note) 1 lemon   Sea urchin butter 2 golden shallots, finely chopped 50 ml dry sake 2 tbsp dry vermouth (see note) 1½ tsp chardonnay vinegar 1 tsp finely chopped tarragon 1 black peppercorn, crushed 25 gm sea urchin roe (3-4 pieces) 90 gm butter, softened

Method

  • 01
  • For sea urchin butter, place shallot, sake, vermouth, vinegar, tarragon and crushed pepper in a small frying pan and reduce to 3 tsp liquid (6-8 minutes). Cool briefly (2 minutes), then blend in a small blender with sea urchin roe until smooth. Add butter and blend until combined (1-2 minutes), scraping down sides occasionally. Season to taste, transfer to the centre of a large piece of plastic wrap, roll into a log and freeze until required.
  • 02
  • Blanch kale in a large saucepan of boiling salted water until just wilted (30 seconds). Refresh in iced water, drain well, then transfer to clean kitchen cloth or paper towels to drain.
  • 03
  • Heat oil in a large non-stick frying pan over high heat, add chilli and garlic and fry, stirring continuously, until garlic and chilli just start to colour (30 seconds to 1 minute). Add kale and stir to warm through and lightly caramelise (1-2 minutes). Season lightly with sea salt, remove pan from heat and add a quarter of the chilled sea urchin butter, turning the kale to coat in butter (the remainder will keep frozen for a month; use it to finish risotto or toss with pasta).
  • 04
  • Arrange kale on a plate and scatter with chilli and garlic. With a Japanese mandolin, thinly slice the pear over the top, then finely grate bottarga and lemon rind over to finish.

Bottarga, pressed dried mullet roe, is available from select fishmongers, fish markets and Italian grocers. The restaurant uses Noilly Prat vermouth; if it's unavailable use another dry vermouth.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2016

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