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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.

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

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Fabada


Spain's equivalent of cassoulet, this dish encapsulates the best of one-pot cooking: it's rustic and packed with flavour. You'll need to begin this recipe a day ahead.

You'll need

1 smoked ham hock (about 500gm) 500 gm dried lima beans, soaked in cold water overnight 1 each chorizo and morcilla (see note) 2 celery stalks, diced 1 carrot, diced 5 garlic cloves, bruised Pinch saffron threads To serve: finely chopped flat-leaf parsley and extra-virgin olive oil

Method

  • 01
  • Combine ham hock and enough water to cover (about 2 litres) in a casserole or large saucepan. Bring to the boil, then cook over medium heat, skimming scum from surface and topping up with extra water if necessary to keep covered, until ham is tender and falls from the bone (2½ hours). Remove ham from liquid, break meat into bite-sized pieces (discard bone and skin), then return to liquid.
  • 02
  • Drain lima beans, rinse under cold water and add to ham and stock with sausages, celery, carrot, garlic and saffron (beans should be covered by 2cm ham stock; add more water if necessary to cover), then bring to a simmer over medium heat. Remove scum from surface with a large spoon, discard any beans that float to the surface, reduce heat to low and cook until beans and sausages are tender (45 minutes-1 hour).
  • 03
  • Remove sausages from casserole, thickly slice and return to casserole. Bring to a simmer and serve scattered with parsley and drizzled with extra-virgin olive oil.

Note Morcilla is a blood sausage available from select Spanish delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

South American lager.

Featured in

Aug 2009

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