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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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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, slaw and pico de gallo tacos


In Mexico, queso fresco, fresh cheese, is commonly crumbled over dishes like this. It's difficult to find in Australia, but feta makes a good substitute.

You'll need

½ cabbage, shredded 2 tbsp good-quality mayonnaise 36 medium uncooked prawns, cleaned, tails intact 2 tbsp olive oil To serve: soft feta, crumbled   White corn tortillas 250 gm (1¾ cups) white masa flour (see note)   Pico de gallo 4 vine-ripened tomatoes, diced 1 small white onion, diced ½ cup coarsely chopped coriander Juice of 4 small limes 4 jalapeño chillies, finely chopped 1 small garlic clove, crushed

Method

  • 01
  • For white corn tortillas, combine flour, 340ml hot water and a large pinch of salt in a bowl and mix with your hands until a soft dough forms. Cover closely with plastic wrap and set aside to rest (15 minutes). Divide dough into 12 pieces and roll into balls. Line a tortilla press (see note) with two squares of baking paper, then, working with one ball at a time, press gently but firmly in press to form a thin disc. Set aside on baking paper and cover with a tea towel. Heat a char-grill pan or cast-iron frying pan over medium-high heat, then char-grill tortillas in batches, turning once, until bubbles appear on the surface and base browns (30-45 seconds each side). Wrap in a cloth napkin to steam, soften and keep warm.
  • 02
  • Meanwhile, for pico de gallo, combine all ingredients and 2 tbsp water in a bowl and set aside for flavours to develop (5 minutes).
  • 03
  • Combine cabbage and mayonnaise in a bowl, season to taste and set aside.
  • 04
  • Preheat a char-grill pan over high heat. Brush prawns with oil, season to taste and cook, turning occasionally, until just cooked through (2 minutes).
  • 05
  • Top tortillas with prawns, cabbage mixture, pico de gallo and feta, roll to enclose, wrap in paper, tie with kitchen string and serve.

Note White masa flour (also known as masa harina or harina de maíz) is a white nixtamalised corn flour. If you don't have a tortilla press, you can use a rolling pin to flatten the tortillas. White masa flour and tortilla presses are available from Mexican food shops including Monterey Mexican Foods.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Bone-dry, sea-spray-fresh fino Sherry.

Featured in

Nov 2012

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