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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.

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.

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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.

Rice, pine mushroom and Taleggio pies


Inspired by Italian cookbook author Anna del Conte and her famous rice pie.

You'll need

6 eggs 250 ml (1 cup) extra-virgin olive oil 150 gm carnaroli rice 1 leek, thinly sliced 1 clove garlic, finely chopped 150 gm pine mushrooms, thinly sliced 10 gm dried porcini mushrooms, soaked in hot water for 10 minutes and drained 2 lemons, juiced and rind finely grated 2 tbsp oregano leaves, coarsely torn 120 gm Taleggio, coarsely chopped 35 gm finely grated parmesan 16 sheets filo pastry To serve: mixed salad

Method

  • 01
  • Whisk eggs and 200ml oil together in a bowl, add rice, leek, garlic, mushrooms, lemon rind and juice, oregano, cheeses and stir to combine. Season with sea salt and freshly ground black pepper, cover with a tea towel and stand, stirring occasionally, for 3-4 hours.
  • 02
  • Preheat oven to 180C. Lay a sheet of filo on a surface, brush with remaining oil and place another sheet on top. Repeat with another 2 sheets, brushing with oil between each layer and finishing with a layer of filo. Repeat this procedure with remaining oil and filo, so you end up with 4 stacks of filo pastry. Cover stacks with a damp cloth to prevent drying out. Halve each filo stack lengthways, then press each piece into a 1 cup-capacity ovenproof dariole mould. Divide rice mixture between filo-lined moulds, ensuring liquid is distributed evenly among pies. Fold over pastry edges, brushing with oil to seal. Bake for 30 minutes or until golden and cooked through. Serve warm or at room temperature with a mixed leaf salad.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Late-disgorged sparkling white.

Featured in

Jun 2007

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