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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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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.

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Garlic recipes

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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.

Cheese board with grape jelly and oat biscuits


You will need to begin this recipe 1 day ahead.

You'll need

1 wheel of ripe washed-rind cheese, such as L’Edel de Cleron 1 wheel of ripe ewe’s milk cheese, such as Fleur de Marquis   Grape jelly 700 gm red grapes, plus extra to serve 2 Granny Smith apples, coarsely chopped 80 ml (1/3 cup) lemon juice, seeds reserved 440 gm (2 cups) white sugar   Oat biscuits 220 gm wholemeal flour 80 gm (¾ cup) oatmeal 80 gm (¾ cup) finely chopped walnuts 2 tbsp fresh coarsely ground black pepper 100 gm butter, coarsely chopped

Method

  • 01
  • For grape jelly, place grapes in a large saucepan and coarsely crush using a wooden spoon. Add apple, lemon juice and seeds and 2 litres of water and simmer over low-medium heat, stirring occasionally, for 1 hour. Strain through a muslin-lined sieve into a large bowl. Measure 1 litre of liquid (discarding excess and pulp), combine with sugar in a large saucepan, then stir over low heat for 5 minutes or until sugar dissolves. Increase heat to medium, simmer for 1 hour or until jelly reaches setting point (see note). Remove from heat and stand for 10 minutes, skim scum from surface and ladle into sterile jars. Seal and invert jars for 2 minutes, then turn jars upright, cool to room temperature and refrigerate overnight. Makes about 2 cups. Store in refrigerator for up to 3 weeks or until needed.
  • 02
  • Meanwhile, for oat biscuits, preheat oven to 170C. Process flour, oatmeal, walnuts, pepper, butter and 1 tsp salt in a food processor until mixture resembles coarse crumbs, add 2/3 cup of water and process until a dough forms. Roll dough out on a lightly floured surface to 3mm thick, then using a 7cm-diameter cutter, cut out rounds and place on a baking paper-lined oven tray. Re-roll excess dough and repeat. Bake for 20-30 minutes or until pale golden and cool completely on oven tray. Makes about 20 biscuits. Store oat biscuits in an airtight container for up to 1 week.
  • 03
  • Serve cheeses at room temperature with grape jelly, oat biscuits and grapes.

Note To test for setting point, place 1 tsp of jelly mixture on a cold saucer in the freezer for 2 minutes until cold, push with a fingertip and if it wrinkles, it's ready.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Spicy, peppery shiraz.

Featured in

Nov 2007

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