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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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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.

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.

Taming the Wilderness

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

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.

Pecan pie


You'll need

  Pecans 1/3 cup melted butter 3 eggs 250 ml (1 cup) dark corn syrup 220 gm (1 cup) caster sugar 1 tsp vanilla paste 1 tbsp bourbon 160 gm (1 1/3 cup) pecan halves To serve: thickened cream   Pastry 120 gm butter 2 tbsp lard (see note) 330 gm (1½ cups) plain flour ½ tsp white sugar 3-4 tbsp iced water

Method

  • 01
  • For pastry, cut butter and lard into 2cm cubes and freeze for 10 minutes or until frozen. On a clean work surface combine flour, sugar and 1 tsp sea salt, scatter over butter and lard and, using a pastry scraper, cut through until coarsely mixed. Make a well in the centre, add a little iced water and mix through, adding more iced water and mixing until dough clumps together. Using the heel of your hand, smear sections of the dough over the work surface and gather together until well combined. Wrap with plastic wrap and refrigerate for at least 2 hours.
  • 02
  • Roll dough out onto a floured surface to 7mm thick, cut out a 25cm-diameter circle and line a 20cm-diameter pie dish, folding the overhanging pastry under to form a thick edge.
  • 03
  • Preheat oven to 180C. Whisk together all ingredients except pecans and pour into pie dish. Arrange pecans on top and bake for 45-50 minutes or until golden; centre will set on cooling. Cool to room temperature, then cut pie into wedges and serve with cream.

Note If you can find fresh rendered lard from a butcher I highly recommend using it. To render your own lard, purchase pork fat from your butcher, coarsely chop it and place into a large saucepan with a little cold water to prevent it sticking. Place over a low heat and stir occasionally until fat has melted. Strain through a fine sieve and refrigerate until set. Scoop fat into a clean container and discard water. Refrigerate until required. Lard will keep, refrigerated, for 3 months.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2007

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