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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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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.

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

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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.

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.

Turrón blando


You'll need

For lining: confectioner’s rice paper 500 gm caster sugar 320 gm honey 4 eggwhites 1 pinch of cream of tartar 300 gm blanched almonds

Method

  • 01
  • Line a 22cm-diameter cake pan with baking paper, line with rice paper and set aside. Combine sugar, honey and 180ml water in a saucepan, stir over medium-high heat until sugar dissolves. Cook, brushing down sides of pan with a clean wet pastry brush, until syrup reaches 143C on a sugar thermometer (15-20 minutes).
  • 02
  • Whisk eggwhites and cream of tartar in an electric mixer until stiff peaks form. With motor running, carefully add sugar syrup. Whisk until mixture begins to firm (4-5 minutes), then replace whisk with a paddle and beat until cooled (4-5 minutes).
  • 03
  • Preheat oven to 180C. Place almonds on an oven tray and bake until scorched (10-15 minutes). Add to eggwhite mixture, stir to combine, then spoon mixture into prepared pan and top with extra rice paper. Place a slightly smaller cake pan on top and press down gently to smooth top. Refrigerate until firm (1-2 hours) and serve cut into wedges. Turrón blando will keep in an airtight container for up to 4 days.
Note Confectioner's rice paper (not to be confused with Vietnamese rice paper) is available from select delicatessens and specialty food stores.

This is our take on the Spanish artisanal turrón (soft nougat).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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