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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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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.

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.

Glazed pork ribs with hoisin and star anise


You'll need

To serve: steamed Asian vegetables, such as snow peas and bok choy To serve: steamed jasmine rice To serve: bean sprouts, sliced spring onions and sliced long red chillies   Marinated pork ribs 8 boneless pork spare ribs, belly cut (1.4kg) 160 gm hoisin 1 star anise, finely ground in a mortar and pestle 10 gm ginger, grated on a Microplane 2 garlic cloves, grated on a Microplane 60 ml (¼ cup) malt vinegar ¼ cup kecap manis 2 tbsp soy sauce

Method

  • 01
  • For marinated pork ribs, combine ingredients in a non-reactive container, turn to coat well and set aside to marinate (15 minutes).
  • 02
  • Heat a large non-stick frying pan over high heat, add pork and marinade and cook, turning occasionally, until pork is cooked through and glazed (10-15 minutes). Season to taste. Serve with rice, and scattered with sprouts, onion and chilli.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2013

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