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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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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.

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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.

Spaghetti and crab


Spaghetti con granchi

You'll need

1 cup olive oil 3 cloves of garlic, finely chopped 1 fresh small red chilli, seeded and finely chopped 3 400gm cans cherry tomatoes (available from Italian delicatessens) 1 tbsp tomato paste 25 gm (½ cup) peperoncino dried chillies, coarsely crushed (see note) 1 lemon rind, finely grated 1 cup finely chopped flat-leaf parsley 1.5 kg raw blue swimmer crabs (about 300gm each), halved and cleaned 500 gm spaghetti

Method

  • 01
  • Heat ½ cup olive oil in a large saucepan, add garlic and chilli and stir continuously over medium heat for 5 minutes or until soft. Add cherry tomatoes, tomato paste and dried chillies and cook, stirring occasionally, for 10 minutes or until sauce thickens. Add lemon rind and half the parsley, then season to taste with sea salt and freshly ground black pepper.
  • 02
  • Heat remaining olive oil in a large saucepan, add crabs and stir continuously over medium heat for 3 minutes or until shells change colour. Add tomato sauce and combine well. Reduce heat to low and cook for another 12 minutes or until crabs are cooked through.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, then drain. Return pasta to pan, add crab mixture and toss to combine, then season to taste. Transfer pasta to a large platter, scatter with remaining parsley and serve immediately.

Note Peperoncino chillies are hot, dried, small Italian chillies and are available from The Essential Ingredient. Substitute 1½ tbsp dried chilli flakes.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

NV Morris Sparkling Shiraz Durif.

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