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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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

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

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.

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.

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.

Simple ginger congee with egg and dried shrimp


This is a great way to use leftover rice for breakfast, along with your favourite Asian pickles.

You'll need

1 litre (4 cups) chicken stock 380 gm (3 cups) cooked long-grain white rice (about 1½ cups uncooked) 25 gm ginger, coarsely chopped 4 eggs 2 tbsp dried shrimp To serve: coriander sprigs, thinly sliced spring onions, soy sauce, preserved vegetables or any pickles

Method

  • 01
  • Combine stock, rice and ginger in a saucepan, bring to the boil over medium-high heat and cook, stirring often, until it starts to thicken (15 minutes). Set aside and stir occasionally until congee is thickened (10 minutes).
  • 02
  • Meanwhile, cook eggs in boiling water until soft-boiled (7 minutes), rinse under cold running water, peel and set aside.
  • 03
  • Divide congee among bowls, then top with a halved egg, dried shrimp, coriander and spring onions. Serve with soy sauce and pickles to taste.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Sep 2013

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