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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

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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.

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."

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.

Lime leaf chicken with rice noodles and cucumber


You'll need

8 chicken thighs on the bone, skin on 40 gm light palm sugar, finely chopped 20 gm galangal, coarsely chopped 6 kaffir lime leaves, coarsely torn 3 garlic cloves, coarsely chopped 2 lemongrass stalks (white part only), coarsely chopped 1 small red chilli, coarsely chopped 60 ml (¼ cup) each soy sauce and fish sauce 2 tbsp vegetable oil   Rice noodles and cucumber 200 gm rice stick noodles 2 Lebanese cucumbers, coarsely chopped ¾ cup (loosely packed) each coriander, Vietnamese mint and mint, plus extra of each to serve 2 spring onions, thinly sliced 40 gm light palm sugar, coarsely chopped 1 garlic clove, coarsely chopped 1 small red chilli, coarsely chopped 2 tbsp each lime juice and fish sauce

Method

  • 01
  • Preheat oven to 200C. Slash chicken skin, place in a non-reactive bowl and set aside.
  • 02
  • Process palm sugar, galangal, kaffir lime leaves, garlic, lemongrass and chilli in a food processor to a coarse paste, add soy sauce, fish sauce and oil and process to combine. Pour over chicken, toss to coat and set aside to marinate (10 minutes).
  • 03
  • For rice noodles and cucumber, place noodles in a bowl, cover with boiling water and set aside until tender (5 minutes). Drain, refresh under cold running water, drain well, combine with cucumber, herbs and spring onion and set aside. Pound palm sugar, garlic and chilli in a mortar and pestle to a fine paste, then stir in lime juice, fish sauce and 2 tbsp hot water. Just before serving, combine with noodles.
  • 04
  • Heat a large frying pan over medium-high heat. Drain chicken, place skin-side down in pan, cook until browned (4-5 minutes), turn, cook for 2 minutes, then turn again. Transfer pan to oven and roast until chicken is cooked through (10-12 minutes). Serve hot chicken and rice noodles and cucumber with extra herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2013

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