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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.

Taming the Wilderness

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

Shark Bay Wild Scampi Caviar

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

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.

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.

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.

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.

Miso with soba, poached eggs and spring onion


This is a very simple and satisfying soup. If you want to add greens, stir them into the broth to wilt them - we'd opt for morning glory or thinly sliced broccolini. If poaching eggs feels too fiddly, soft-boil them instead.

You'll need

200 gm soba noodles 4 eggs 10 cm piece konbu (see note) 5 gm (1/2 cup) bonito flakes (see note) 120 gm (1/2 cup) shiro miso (see note) 3 spring onions, thinly sliced Black and white sesame seeds, to serve

Method

  • 01
  • Cook soba according to packet directions (4-5 minutes), drain and divide among warm bowls.
  • 02
  • Poach eggs in batches in a saucepan of simmering water until cooked to your liking (3 minutes for soft yolks). Drain and place an egg in each bowl.
  • 03
  • Place konbu in a saucepan with 1 litre water, bring to the boil, then remove from heat and stir in bonito. Stand for 5 minutes, then strain through a fine sieve. Whisk 250ml stock with shiro miso in a saucepan to combine, then add remaining stock and warm over low heat without boiling. Stir in spring onion, ladle into bowls, scatter with sesame seeds and serve hot.

Konbu, bonito flakes and shiro miso are all available from Japanese grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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