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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.

Red onion and olive focaccia


You'll need

2 tsp (1 sachet) dry yeast 400 gm plain flour, plus extra for dusting 2 tbsp olive oil, plus extra for drizzling 250 ml red wine 1 tbsp caster sugar 2 Spanish onions, halved, then cut into thin wedges 90 gm (½ cup) Ligurian olives, pitted 1 tbsp (firmly packed) oregano leaves

Method

  • 01
  • Preheat oven to 220C. Combine yeast and 225ml lukewarm water in a bowl and stand until foamy (3-5 minutes). Combine flour, olive oil and 1 tsp sea salt in a bowl. Add yeast mixture and mix thoroughly with your hands to combine. Turn onto a lightly floured surface and knead until smooth (4-6 minutes). You may need to dust with extra flour if dough is too sticky. Transfer dough to a lightly oiled bowl, cover with a damp tea towel and stand in a warm place until doubled in size (35-40 minutes).
  • 02
  • Meanwhile, bring wine and sugar to the boil in a small saucepan. Add onion and cook over medium heat until onion is soft (5-10 minutes). Cool and drain well (discard liquid).
  • 03
  • Knock back dough and knead until smooth (1 minute), roll to 5mm thick on a floured work surface and transfer to a baking paper-lined oven tray. Scatter with red onion, olives, oregano and sea salt, drizzle with olive oil and bake until golden and puffed (25-30 minutes). Serve warm or at room temperature.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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