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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.

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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.

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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.

Beef daube


You'll need

3 large onions 2 kg beef chuck, cut into 8-10cm pieces 2 large carrots, thickly sliced widthways 6 garlic cloves, sliced 2 celery stalks, including tops, strings removed and coarsely chopped 1 8cm-strip of dried orange peel (see note) 1 bouquet garni (see note) 1 cinnamon quill 10 black peppercorns, crushed 5 juniper berries, crushed 5 cloves 750 ml (3 cups) dry red wine 125 ml (½ cup) good-quality aged red wine vinegar For dusting: plain flour 100 ml extra-virgin olive oil 300 gm bacon or pancetta, cut into batons 40 (½ cup) black Niçoise olives To serve: macaroni or rigatoni, mixed leaf salad and finely grated parmesan

Method

  • 01
  • Coarsely chop 1 onion and set aside.Thinly slice remaining onions and place in a non-reactive bowl with beef, carrot, garlic, celery, orange peel, bouquet garni and spices. Season to taste with sea salt then add wine and vinegar. Cover and marinate in refrigerator overnight.
  • 02
  • Remove beef from marinade (reserve marinade), pat dry with absorbent paper and dust with flour. Heat half the olive oil in a large flame-proof casserole over medium heat. Cook meat in batches, stirring occasionally, until brown (5-7 minutes), adding more oil if necessary. Transfer to a bowl and set aside.
  • 03
  • Add coarsely chopped onion to pan with bacon and sauté over medium heat until soft (5-7 minutes). Add meat and reserved marinade to pan. Add enough water, if necessary, to cover meat and vegetables. Bring to the boil over low-medium heat then reduce heat to very low and simmer until sauce thickens and meat is tender (4-5 hours). Season generously to taste, remove from heat and cool completely. Skim excess fat from surface and discard. Add olives and reheat over very low heat until warmed through (20-30 minutes). Serve with macaroni or rigatoni, mixed leaf salad and finely grated parmesan.
Note To make dried orange peel, peel long thick strips of rind from an orange using a sharp knife or vegetable peeler. Keep in a dry place for 2-3 days until dried. It will keep for up to 2 weeks in an airtight container. Substitute with a piece of fresh orange peel removed with a peeler. To make bouquet garni, tie 3 sprigs flat-leaf parsley, 6 sprigs fresh thyme, 3 fresh bay leaves and 50gm celery stalks and leaves together with kitchen string.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Bandol or Australian old-vine mourvèdre.

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