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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.

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.

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.

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.

Calzone


You'll need

2 tbsp olive oil 6 garlic cloves, thinly sliced 300 gm baby English spinach, trimmed 250 gm baby rocket 2 cups (loosely packed) basil leaves 300 gm feta, coarsely crumbed 12 slices prosciutto   Semolina dough 500 gm plain flour 200 gm fine semolina, plus extra for dusting 1 tbsp dry yeast 40 ml olive oil

Method

  • 01
  • For semolina dough, combine flour, semolina, dry yeast and 2 tsp sea salt in a large bowl. Make a well in the centre, add olive oil and 400ml water and stir gently to combine. Turn out onto a clean work surface and knead until combined and smooth (8-10 minutes). Place dough in a lightly oiled bowl, cover with a tea towel and place in a warm place until double in size (45-50 minutes).
  • 02
  • Heat olive oil in a large frying pan, add garlic and sauté over medium heat until softened (2-3 minutes). Add spinach and rocket and cook until wilted (1-2 minutes). Season to taste and set aside to cool.
  • 03
  • Preheat oven to 250C. Scatter base of a 40cm x 25cm oven tray with semolina. Roll two-thirds of dough to 45cm x 30cm and place on tray. Arrange wilted greens over, leaving a 3cm border. Scatter with basil, feta and prosciutto, fold in border and set aside. Roll out remaining dough to 40cm x 25cm, place on prepared base and press edges together to seal. Cover loosely with a tea towel and set aside in a warm place until dough has risen slightly (25-30 minutes). Cut slits in the top and bake until golden brown (10-15 minutes). Cut into pieces and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Young and juicy Italian red such as dolcetto or barbera.

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