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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.

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.

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.

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.

Caponata tartlets


You'll need

8 sheets of filo pastry 100 gm butter, melted   Caponata 1 tbsp extra-virgin olive oil 1 clove of garlic, finely chopped 2 golden shallots, finely chopped 1 red capsicum, seeds removed and finely chopped ½ (about 150 gm) eggplant , finely chopped 2 tbsp tomato paste 2 tbsp coarsely chopped green olives 2 tbsp baby capers, rinsed and drained 2 tbsp currants, soaked in 1 tbsp red wine vinegar 1 tbsp pine nuts, roasted 1 tsp white sugar

Method

  • 01
  • For caponata, heat olive oil in a heavy-based saucepan over medium heat, add garlic and shallot and cook for 5 minutes or until soft. Add capsicum and eggplant, cover and cook, stirring occasionally, for 10 minutes or until soft, season to taste with sea salt and freshly ground black pepper. Add remaining ingredients, cook for another 5 minutes and cool. Makes 1½ cups.
  • 02
  • For tartlet shells, preheat oven to 180C. Place filo under a damp tea towel and use as needed. Place a sheet of filo on a work surface, brush with melted butter, then place a second piece on top and brush with butter. Repeat 2 more times so that you have a four-layered stack. Repeat with remaining filo. Cut each stack into 28 6cm-squares. Line a greased 2 tbsp-capacity 12-hole muffin pan with filo squares. Bake for 5 minutes or until golden. Place on a rack and cool. Repeat with remaining filo squares. Tartlet shells will keep in an airtight container for up to 2 weeks.
  • 03
  • To serve, spoon caponata into tartlet shells and serve.

Note If you're short on time, buy tartlet shells instead, available from The Essential IngredientSimon Johnson and speciality food stores.


At A Glance

  • Serves 56 people
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At A Glance

  • Serves 56 people

Featured in

Dec 2006

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