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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.

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.

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.

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.

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.

Roast double lamb cutlets with pumpkin puree and rosemary butter


You'll need

4 4-bone racks of lamb For frying: extra-virgin olive oil   Pumpkin purée 300 gm peeled pumpkin, cut into 4cm cubes 3 tbsp unsalted butter 2 tsp extra-virgin olive oil 1 garlic clove, finely chopped 2 tbsp chopped flat-leaf (Italian) parsley 1 tbsp finely chopped rosemary 125 gm (½ cup) unsalted butter, softened 1 squeeze of lemon juice

Method

  • 01
  • Preheat the oven to 180C. To make the pumpkin purée, steam the pumpkin for 20-30 minutes until very tender. Purée with the butter and oil until very smooth and light. Season with sea salt and freshly ground pepper.
  • 02
  • For the rosemary butter, place the garlic, parsley, rosemary and salt in a mortar and bash with a pestle to form a rough paste. Add the butter and lemon juice and combine. Set aside.
  • 03
  • Season the lamb racks with sea salt and seal in a hot pan. Place in the oven and roast for 18 minutes, then remove from the oven and allow to rest in a warm place for at least 10 minutes.
  • 04
  • Cut the lamb racks in half to give you eight double cutlets. Place two double cutlets on each large plate, dollop a little rosemary butter on top and serve with pumpkin purée. Give a good grind of pepper, and serve.

"You can leave the racks whole, or cut them into four cutlets if you like. Another thing you could do is remove the lamb from the bone and slice; it will look lovely. Remember that meat cooked on the bone is juicier and more flavourful, so it is worth using the racks rather than the fillets." - 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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