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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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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.

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.

Baby spice and rhubarb butter cakes


You'll need

  Cakes 225 gm soft unsalted butter ¾ cup golden syrup 3 eggs 225 gm (1½ cups) plain flour 2 tsp baking powder 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground cloves   Rhubarb compote 2 stalks of rhubarb, thinly sliced 55 gm (¼ cup) caster sugar

Method

  • 01
  • For rhubarb compote, combine rhubarb, sugar and 1 tbsp water in a saucepan, and bring to the boil over high heat, reduce heat to low, cover and cook for 2 minutes or until softened, then cook, uncovered, for 8 minutes or until liquid has reduced and rhubarb is soft. Cool.
  • 02
  • Using an electric mixer, cream butter and golden syrup until pale, then add eggs, one at a time, beating well between each addition, until incorporated.
  • 03
  • Sift over flour, baking powder and spices and stir to combine, then spoon into 9 lightly greased 2/3-cup-capacity mini loaf pans and spoon 2 tsp rhubarb down centre. Bake at 180C for 12-15 minutes or until just cooked. Allow to cool slightly, then turn out onto wire racks and cool. Cake will keep in an airtight container for up to 3 days.

At A Glance

  • Serves 9 people
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At A Glance

  • Serves 9 people

Drink Suggestion

Morris Old Premium Amontillado.

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