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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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Warm radicchio and tuna salad


You'll need

100 gm green beans, trimmed 4 tuna steaks (180gm each) 1 tbsp olive oil, for brushing 1 lemon, juice only 2 tbsp extra-virgin olive oil 2 radicchio, washed, dark leaves removed, coarsely torn To serve: lemon wedges   Salsa piccante ¾ cup (firmly packed) mint leaves ½ cup (firmly packed) flat-leaf parsley leaves 1 tbsp oregano leaves 1 lemon, finely grated rind and juice only 1 garlic clove, finely chopped 3 tsp tiny salted capers, rinsed and drained Large pinch of dried crushed chilli 100 ml olive oil

Method

  • 01
  • For salsa piccante, process ingredients and 2 tsp sea salt in a food processor until smooth, set aside. Makes 125ml.
  • 02
  • Preheat a char-grill or barbecue to high. Blanch beans (2 minutes) and refresh. Drain, thinly slice lengthways and set aside.
  • 03
  • Brush tuna with oil and grill, turning once, until cooked medium-rare (1-2 minutes each side). Transfer to a plate, pour over lemon juice and extra-virgin olive oil and set aside.
  • 04
  • Meanwhile, combine radicchio and beans in a bowl. Break tuna into large pieces, add to salad with half the salsa piccante, toss gently to combine. Transfer to a serving bowl and serve with extra salsa piccante on the side and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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