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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.

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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.

Brussels sprout salad with bacon, apple and buttermilk dressing


You'll need

2 tsp olive oil 4 bacon rashers (about 280gm), rind removed 12 large Brussels sprouts 3 golden shallots, thinly sliced 2 Granny Smith apples, cut into matchsticks Juice of 1 lemon 60 ml (¼ cup) mayonnaise 60 ml (¼ cup) buttermilk ½ bunch chives, finely chopped, to serve To serve: shaved parmesan

Method

  • 01
  • Heat oil in a large frying pan over medium-high heat, add bacon and fry, turning occasionally, until golden and crisp (6-8 minutes).
  • 02
  • Shave Brussels sprouts with a mandolin into a bowl. Add a good pinch of salt, shallots, apples and half the lemon juice. Toss to combine and set aside.
  • 03
  • Whisk together mayonnaise, buttermilk and remaining lemon juice, drizzle over salad, toss well and transfer salad to a plate.
  • 04
  • Chop bacon and scatter over salad along with chives and parmesan. Season to taste and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2014

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