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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

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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.

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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.

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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.

Pumpkin tarts


You'll need

1.4 kg butternut pumpkin, seeds removed, cut into 2cm pieces 2 tsp olive oil 2 eggs 25 gm (1/3 cup) finely grated parmesan, plus extra to serve 2 tsp ground cumin 1 tsp ground coriander ¼ tsp ground nutmeg To serve: bitter green salad   Shortcrust pastry 450 gm (3 cups) plain flour 100 gm butter, coarsely chopped 120 gm lard

Method

  • 01
  • Spread pumpkin on an oven tray, drizzle with olive oil, roast until tender (35-40 minutes), cool to room temperature.
  • 02
  • Meanwhile, for shortcrust pastry, combine flour and 1 tsp salt in a large bowl, add butter and lard, rub in with fingertips until combined. Add 60ml cold water, bring together with your hands, turn onto a lightly floured surface and gently knead until just combined. Wrap pastry in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 180C. Roll out pastry to 5mm thick on a lightly floured surface, cut out six 15cm-diameter rounds and line six 10cm-diameter loose-bottomed tart tins. Blind bake for 15 minutes, remove pastry weights and paper, continue baking until golden (5-10 minutes). Set aside.
  • 03
  • Transfer pumpkin to a food processor and process until smooth, stir in eggs, parmesan and spices, season to taste. Divide evenly among pastry cases, bake until pumpkin just sets (15-20 minutes). Serve warm or at room temperature with a bitter green salad, scattered with extra parmesan.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

An old riesling or marsanne.

Featured in

Apr 2009

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