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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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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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.

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.

Tapioca porridge with brown sugar bananas


You'll need

250 ml (1 cup) milk 250 ml (1 cup) coconut milk, plus extra to serve 80 gm caster sugar 2 kaffir lime leaves 1 vanilla bean, split and seeds scraped 120 gm (½ cup) tapioca pearls, soaked in 500ml (2 cups) cold water overnight   Brown sugar bananas 110 gm (½ cup) brown sugar 100 ml coconut milk 4 small bananas, thickly sliced ½ lime, juice only

Method

  • 01
  • For brown sugar bananas, combine brown sugar and coconut milk in a frying pan and stir over medium-high heat until milk starts to boil and sugar dissolves (2-3 minutes). Add banana and cook, turning occasionally, until caramelised and just tender (3-4 minutes). Stir in lime juice and keep warm.
  • 02
  • Combine milk, coconut milk, sugar, kaffir lime leaves, vanilla bean and seeds in a saucepan and bring just to the simmer over medium heat, stirring to dissolve sugar. Drain tapioca, add to milk mixture and stir continuously until thick and tapioca is tender and translucent (4-5 minutes). Remove from heat and serve immediately with brown sugar bananas and drizzled with extra coconut milk.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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