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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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

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

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.

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.

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.

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.

Mexican poached seafood salad


You'll need

  Salad 2½ cups fish stock 500 gm blue-eye trevalla, cut into 2.5cm pieces 500 gm ocean trout, skinned, pin-boned and cut into 2.5cm pieces 750 gm green prawns, peeled and cleaned, leaving tails intact 600 gm squid, cleaned, tentacles reserved, and cut into 1cm-wide rings ¼ cup lime juice, plus lime wedges, to serve 2 Lebanese cucumbers, peeled, seeded and cut on the diagonal 1 Spanish onion, halved and thinly sliced 2 large mangoes (about 1kg), peeled, seeded and cut into 2cm pieces 2 tbsp torn oregano leaves To serve: olive oil   Sauce 2 large (500gm) vine-ripened tomatoes 2 small fresh birdseye chillies 4 cloves garlic, unpeeled ¼ tsp ground cumin

Method

  • 01
  • Bring fish stock to a simmer in a large, deep frying pan, add blue-eye trevalla and ocean trout and cook over medium heat for 4 minutes or until just tender, then, using a slotted spoon, transfer fish to a large bowl. Repeat process, cooking prawns separately for 2 minutes, followed by squid and reserved tentacles for 1 minute, then add prawns and squid to fish in bowl. Discard all but ¼ cup fish stock. Add lime juice to cooked seafood in bowl, season to taste with sea salt and freshly ground black pepper, then toss gently to combine.
  • 02
  • For sauce, place tomatoes, chillies and garlic in a heavy-based frying pan and cook over low-medium heat, turning occasionally, for 5 minutes or until skins blister and blacken. Cool slightly, then peel skins from tomatoes, chillies and garlic. Cut tomatoes in quarters and chillies in half, remove seeds, then process vegetables, cumin, reserved fish stock and sea salt to taste in a food processor until smooth.
  • 03
  • Place combined remaining ingredients on a large platter, top with seafood, then drizzle sauce over seafood. Serve drizzled with olive oil and with lime wedges, if using.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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