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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.

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.

Wagyu steaks with soy-braised mushrooms


Mushrooms and soy are a beautiful match. They work with any type of protein, from chicken to tofu.

You'll need

125 ml (½ cup) light soy sauce 2 tbsp mirin 100 gm each shiitake and oyster mushrooms, quartered 100 gm enoki mushrooms, trimmed 2 wagyu scotch fillets (about 410gm each; cut 2cm-thick), at room temperature ½ cup mizuna   Pickled radish 90 gm caster sugar 125 ml (½ cup) cider vinegar 1 bunch radish (about 12), thinly sliced on a mandolin

Method

  • 01
  • For pickled radish, combine sugar, vinegar, 250ml warm water and 2¼ tsp salt in a bowl and stir until sugar dissolves (1-2 minutes). Place radish in a plastic container, add vinegar mixture, cover and refrigerate until lightly pickled (1 hour).
  • 02
  • Combine soy sauce, mirin and 500ml water in a saucepan and stir over medium heat until just simmering. Add mushrooms and simmer until mushrooms are tender (4-5 minutes), remove from heatand set aside.
  • 03
  • Heat a large frying pan over high heat. Season steaks, add to pan and cook until caramelised (2-3 minutes each side for rare). Remove to a warm plate, cover loosely with foil and rest (5 minutes).
  • 04
  • Spoon mushrooms and a little poaching broth over steaks, top with mizuna and pickled radish and serve immediately.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Barossa shiraz.

Featured in

Apr 2010

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