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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

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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.

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.

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.

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.

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.

Prawn, celery heart and radish salad with boiled dressing


Although this salad has several steps and stages, it's worth it: the wonderful textures and flavours make it a highlight of this menu. The dressing is a real gem which comes from a Southern recipe by Edna Lewis. It's super tangy and remains stable at room temperature.

You'll need

2 kipfler potatoes For deep-frying: vegetable oil 1 tsp coriander seeds, dry-roasted 1 kg cooked medium king prawns, peeled, tail on 2 celery hearts, thinly sliced lengthways 1 Lebanese cucumber, thinly sliced lengthways on a mandolin 1 Spanish onion, thinly sliced into rings on a mandolin 6 radishes, thinly sliced on a mandolin 1 cup (loosely packed) coriander   Boiled dressing 125 ml (½ cup) cider vinegar 2 egg yolks 1 tsp caster sugar 1 tsp hot English mustard 1 tsp plain flour 2 tsp melted butter 2 tbsp double cream

Method

  • 01
  • For boiled dressing, bring vinegar to the boil in a small saucepan over high heat. Meanwhile whisk yolks, sugar, mustard and flour in a bowl, slowly whisk in hot vinegar, then return mixture to pan and stir over medium heat until dressing thickens (4-5 minutes). Remove from heat, whisk in melted butter and cream, then season to taste and set aside.
  • 02
  • Cut potato into julienne with a mandolin and place in a bowl of cold water to remove starch (30 minutes).
  • 03
  • Heat vegetable oil in a large deep saucepan or deep-fryer to 180C, drain potato and pat dry with absorbent paper. Deep-fry potato until golden (5-6 minutes; be careful as hot oil will spit), remove with a slotted spoon and drain on a tray lined with absorbent paper. Scatter with coriander seeds, season to taste with sea salt and toss to combine.
  • 04
  • Combine prawns, celery, cucumber, onion, radish and half the coriander in a serving bowl, toss to combine then drizzle with boiled dressing. Scatter with straw potatoes and remaining coriander and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2010

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