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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.

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.

Taming the Wilderness

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

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.

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.

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.

Clams and mussels in crazy water


You'll need

4 cloves garlic, finely chopped 2 tsp fennel seeds, coarsely ground 1/3 cup coarsely chopped flat-leaf parsley 1/3 cup extra-virgin olive oil, plus extra, for drizzling ¼ tsp dried chilli flakes 2 large ripe tomatoes, peeled, seeded and finely chopped 1½ tsp fine sea salt 400 ml dry white wine 500 gm clams (vongole), soaked in salted water for 1 hour, rinsed well 1 kg mussels, scrubbed, bearded and rinsed 2 tbsp aged red wine vinegar To serve: toasted sourdough bread, drizzled with extra-virgin olive oil

Method

  • 01
  • Place garlic, fennel seeds and parsley in a mortar, and, using a pestle, pound to a fine paste.
  • 02
  • Heat olive oil in a heavy-based casserole, add garlic paste and cook over medium heat for 2-3 minutes or until fragrant. Add chilli, tomatoes, sea salt and wine and bring to a simmer, then reduce heat to low and cook for another 5 minutes or until tomatoes are soft. Add clams and mussels and cook, covered, for another 5-8 minutes or until shellfish just open, stir in vinegar and season to taste. Serve immediately, with toast passed separately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied white from Soave or viognier from Eden Valley.

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