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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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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

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Taming the Wilderness

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Cooking breakfast like a chef

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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.

Jerk pork skewers with pineapple and jicama chopped salad


If you can't find jicama, cucumber is a good alternative.

You'll need

1 kg piece pork shoulder, cut into 2.5cm pieces To serve: lime wedges and steamed rice (optional)   Jerk marinade 6 spring onions, coarsely chopped 4 garlic cloves ½ cup (loosely packed) flat-leaf parsley 1-2 habanero chillies, seeds removed, coarsely chopped Juice of 1 lime 2 tbsp vegetable oil 2 tbsp thyme leaves 2 tbsp brown sugar 2 tbsp finely grated ginger 2 tsp ground allspice 2 tbsp soy sauce ¼ tsp ground cayenne and cinnamon   Pineapple and jicama chopped salad 1 jicama (about 300gm), cut into julienne ½ pineapple, cut into thin wedges 3 spring onions, thinly sliced Juice of 1½ limes, or to taste ½ tbsp dried chilli flakes, or to taste

Method

  • 01
  • Preheat barbecue or char-grill pan to high heat. For jerk marinade, combine ingredients in a food processor and process until smooth.
  • 02
  • Transfer jerk marinade to a large bowl, season to taste, add pork and rub with marinade. Thread meat onto wooden skewers and grill, turning occasionally, until browned and cooked through (5-6 minutes).
  • 03
  • For pineapple and jicama chopped salad, combine ingredients in a bowl and season generously to taste. Serve with pork skewers and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2013

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