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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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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.

Fregola with caramelised tomato and rocket


Fregola is a semolina pasta with a texture somewhat akin to that of couscous - don't overcook it or it will become soggy. If you can't find fregola, a short pasta such as risoni or a grain such as freekah will work well.

You'll need

400 gm fregola (see note) 140 ml extra-virgin olive oil Juice of 2 lemons, or to taste Finely grated rind of 1 lemon, or to taste ½ Spanish onion, finely chopped 1 garlic clove, crushed 550 gm (2 punnets) large vine-ripened cherry tomatoes 1 bunch rocket, larger leaves torn 150 gm chevrette, thinly sliced (see note) 1/3 cup (firmly packed) basil leaves, shredded

Method

  • 01
  • Cook pasta in boiling salted water until al dente (8-10 minutes). Drain, refresh under cold running water, then drain well until almost dry. Transfer to a large bowl with 125ml olive oil, lemon juice and rind, onion and garlic. Season to taste and refrigerate, stirring occasionally until chilled (1-2 hours).
  • 02
  • Meanwhile, preheat oven to 250C. Scatter tomatoes in a single layer on an oven tray, drizzle with remaining oil and roast until caramelised (10-15 minutes). Cool, then combine in a large bowl with remaining ingredients, toss to combine and serve cold.

Note Fregola is available from select delicatessens and Italian grocers. Chevrette is a semi-hard cheese available from select delicatessens. If unavailable, substitute another semi-hard goat's milk cheese.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Grenache rosé.

Featured in

Jan 2010

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