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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.

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.

Taming the Wilderness

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

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.

Tarte a l’oignon


You'll find this simple onion tart everywhere in Alsace, especially at bakeries and épiceries where they're a favourite counter snack. They're best eaten warm, but are equally good cold at a picnic.

You'll need

  Tarte 250 gm plain flour 125 gm butter, diced 1 egg 1 tbsp chervil leaves, to garnish To serve: goat’s cheese, thinly sliced   Onion filling 60 gm butter 600 gm (about 2 large) onions, thinly sliced 3 eggs, beaten 200 ml crème fraîche ½ tsp freshly grated nutmeg

Method

  • 01
  • Process flour, butter and 1 tsp salt in a food processor until mixture resembles breadcrumbs. Add egg, then while pulsing gradually add 2-3 tbsp iced water until pastry forms into a ball. Transfer to a floured surface, knead for 30 seconds, wrap in plastic wrap and refrigerate for 30 minutes.
  • 02
  • Preheat oven to 200C. Roll out pastry to 5mm thick on a floured surface, cut out four 16cm-diameter rounds and use to line four 12cm-diameter tart tins, trimming excess pastry with a knife. Place tins in freezer for 10 minutes, then bake for 12 minutes or until golden. Set aside until ready to use.
  • 03
  • For onion filling, melt butter in a large saucepan over low heat, add onions and cook, stirring occasionally, for about 30 minutes or until softened but not brown. Transfer to a bowl and cool. Whisk eggs, crème fraîche and nutmeg together and season with sea salt and freshly ground black pepper. Add to onions and combine well. Divide filling among tart tins and bake for 15 minutes or until golden. Serve warm, scattered with chervil and goat’s cheese to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Light Alsatian sylvaner.

Featured in

Jul 2007

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