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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.

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.

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.

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.

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.

Sichuan-style green beans with pork mince


Based on Barbara Tropp's recipe in The Modern Art of Chinese Cooking.

You'll need

2 tbsp small dried prawns, soaked in hot water for 10 minutes, drained (see note) 40 gm piece of ginger, peeled and finely chopped 30 gm Tianjin preserved vegetables (see note) For deep frying: peanut oil 700 gm green beans, trimmed 1 tbsp white sugar 60 ml (¼ cup) chicken stock 60 gm minced pork 1 tbsp Chinese black vinegar 1 tsp sesame oil 1 green onion, finely chopped To serve: steamed rice

Method

  • 01
  • Combine prawns and ginger in a food processor, pulse until coarsely chopped, add preserved vegetables and pulse until just combined.
  • 02
  • Heat peanut oil in a wok or deep-fryer to 200C, add half the beans and fry for 2 minutes or until wrinkled, transfer to an absorbent paper-lined plate and repeat with remaining beans.
  • 03
  • Combine sugar, stock and ¾ tsp salt. Heat a wok over high heat, add 2½ tbsp peanut oil, add prawn mixture and pork and stir-fry for 2 minutes or until fragrant. Add stock mixture, bring to a simmer, add beans and toss to combine. Stir through vinegar, sesame oil and green onion and adjust seasoning to taste.
  • 04
  • Place beans on a large platter and serve immediately with steamed rice.

Note Small dried prawns and preserved vegetables are available from Asian grocery stores.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Light pinot noir.

Featured in

Sep 2007

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