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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.

Shark Bay Wild Scampi Caviar

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

Taming the Wilderness

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

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.

Neil Perry: Whiting, Sicilian-style


You'll need

For frying: extra virgin olive oil 8 large whiting fillets, pin-boned 1 red onion, diced 2 celery stalks, diced 50 gm (1/3 cup) pine nuts, roasted 50 gm (1/3 cup) currants or raisins 2 tbsp honey 3 tbsp red wine vinegar 1 handful dill, roughly chopped ½ bunch chives, about 15 gm, roughly chopped To serve: couscous

Method

  • 01
  • Heat a little oil in a large pan. Place the fish in the pan, skin side down. Cook for about 1 minute, then gently turn over and cook for about 30 seconds on the other side. You will need to cook the fish in two or three batches. Remove the fillets and place on a baking tray, keeping them warm in the oven while you cook the others. Be careful not to overcook the fish as it has a very delicate flesh.
  • 02
  • Heat a little more oil in a separate pan and add the onion and some sea salt. Cook until softened. Add the celery, a dash more oil, the pine nuts and the currants or raisins, then the honey, red wine vinegar, dill and chives. Season with freshly cracked black pepper. You should have a sweet-sour tasting vinaigrette.
  • 03
  • Place two fish fillets on each plate and spoon a generous amount of the sauce over the top. Alternatively, serve this dish banquet-style, on a large platter with couscous to the side.

"The sweet-sour nature of this beautiful dish comes from the two-century Moorish occupation of Sicily. Lots of Sicilian cooking involves fruit, and couscous is used often. Serve any of the delicious leftover sauce with pan-fried chicken, duck or lamb. It is not always necessary to pin-bone fish before cooking, but it does make for easier eating. Simply take a pair of fish tweezers (available from kitchenware shops), feel for the bones with your fingers, gently press down on the flesh either side of the bones and pluck the bones out - it is that easy." - Neil Perry

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2007

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