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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.

Dry prawn curry


This is a quick and straightforward curry with an authentic South East Asian flavour. Mix in the herbs just before serving so they release their oils into the dish.

You'll need

200 gm golden shallots (about 8), thinly sliced 30 gm ginger (6cm piece), finely grated 3 garlic cloves, thinly sliced 2 coriander roots, thinly sliced 1 lemongrass stalk, white part only, finely chopped 60 ml (¼ cup) peanut oil 60 ml (¼ cup) coconut cream 40 gm light palm sugar, finely grated 8 fresh curry leaves 1 tsp tamarind paste 1.5 kg uncooked medium prawns, peeled, tails intact, deveined 1 cup each (loosely packed) coriander, mint and Thai basil, coarsely chopped To serve: lime wedges and steamed rice

Method

  • 01
  • Process shallots, ginger, garlic, coriander roots and lemongrass in a food processor, scraping down sides occasionally, until a fine paste forms, adding a little oil if necessary.
  • 02
  • Heat remaining oil in a large saucepan over medium heat, add paste and stir occasionally until mixture is fragrant and starting to caramelise (7-8 minutes). Add coconut cream and stir occasionally until cream splits (4-5 minutes), then add palm sugar, curry leaves and tamarind paste and cook until fragrant (3-4 minutes). Add prawns, stir occasionally until just cooked through (4-5 minutes) and season to taste. Scatter with herbs and serve hot, with lime wedges and steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

More cold lager.

Featured in

Dec 2011

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