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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.

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Shark Bay Wild Scampi Caviar

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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.

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.

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.

Freekah with pomegranate dressing


You'll need

12 golden shallots 130 ml olive oil 210 gm cracked freekah, rinsed 50 gm almonds, coarsely chopped 1 cup (loosely packed) coarsely chopped flat-leaf parsley   Pomegranate dressing 55 ml extra-virgin olive oil 35 ml red wine vinegar 2 tsp pomegranate molasses

Method

  • 01
  • Preheat oven to 180C. Spread shallots on a small oven tray, drizzle with 30ml olive oil, season to taste and roast until tender and caramelised (40-45 minutes).
  • 02
  • Meanwhile, bring 400ml water and 1 tsp salt to the boil in a saucepan over medium-high heat, add freekah, stir, bring back to the boil and cover with a lid. Reduce heat to low, cook until freekah is tender and water evaporates (25-30 minutes), drain and transfer to a bowl.
  • 03
  • Meanwhile, for pomegranate dressing, whisk ingredients in a small bowl to combine, then season to taste.
  • 04
  • Heat remaining oil in a small saucepan over medium-high heat, add almonds and stir occasionally until golden (2-3 minutes), drain in a metal sieve then on absorbent paper, then add to freekah (reserve a few to serve) along with roast shallots. Drizzle pomegranate dressing over freekah mixture. Add parsley, season to taste, toss to combine and serve scattered with reserved almonds.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

"The flavours in this dish, while not really traditional, work very well together." Joseph Abboud, Rumi

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2008 Yering Station Chardonnay.

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