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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

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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.

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.

Taming the Wilderness

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

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.

Tomato, olive and onion tart


You'll need

2 tbsp extra-virgin olive oil 2 Spanish onions, thinly sliced 1 tbsp red wine vinegar 1 tsp brown sugar 55 gm (1/3 cup) pitted Kalamata olives ½ cup (loosely packed) oregano leaves, coarsely chopped 6 sheets of filo pastry 75 gm butter, melted 200 gm ripe cherry tomatoes, halved widthways 75 gm feta, crumbled To serve: green salad

Method

  • 01
  • Heat half the olive oil in a frying pan over medium-high heat, add onion and cook for 3 minutes or until soft. Deglaze with vinegar, add sugar and cook for another 2 minutes or until liquid is absorbed. Remove from heat, add olives, oregano and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Preheat oven to 200C. Lightly brush a 20cm-diameter loose-bottomed round flan ring with butter. Working with one sheet of pastry at a time, brush with butter, fold in half, brush top with butter and use to line flan ring. Repeat with remaining sheets, placing each offset to the last, and fold overhanging pastry into centre. Spread onion mixture over base, scatter with tomato and feta and season to taste. Bake for 10 minutes or until pastry is crisp and serve immediately or at room temperature with a green salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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