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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.

Vietnamese prawn cakes


A classic street-food dish in Vietnam, these tasty treats wrapped in lettuce and dipped in nuoc cham are perfect summer fare.

You'll need

75 gm (½ cup) plain flour 50 gm (1/3 cup) rice flour 2 spring onions, thinly sliced 2 tsp white sugar ½ tsp baking powder 300 gm uncooked small prawns, peeled and deveined, or uncooked large prawns, peeled, deveined and coarsely chopped 200 gm sweet potato, cut into julienne For deep-frying: vegetable oil To serve: green oak lettuce leaves and 1 cup each (loosely packed) coriander, mint and Thai basil, coarsely chopped   Nuoc cham 1 garlic clove 2 tsp white sugar 2 tbsp fish sauce 2 tsp lemon juice ½ long red chilli, finely chopped

Method

  • 01
  • Stir flours, spring onion, sugar, baking powder and ½ tsp each sea salt and freshly ground black pepper in a large bowl with 250ml water to combine. Set aside for 10 minutes, then fold through prawns and sweet potato.
  • 02
  • Preheat oil in a deep saucepan or deep-fryer to 180C. Spoon quarter-cupfuls of mixture into oil and deep-fry, turning occasionally, until golden (2 minutes; be careful as hot oil will spit). Drain on absorbent paper, set aside and keep warm.
  • 03
  • For nuoc cham, crush garlic and sugar in a mortar and pestle until a coarse paste forms, then stir in fish sauce, juice and 2 tbsp water. Add chilli and stir to combine.
  • 04
  • Serve prawn cakes warm, wrapped in lettuce leaves with herbs and with nuoc cham for dipping.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cold lager.

Featured in

Dec 2011

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