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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.

Scallop and ocean trout ceviche with butter bean salad


You'll need

180 gm dried butter beans, soaked overnight in cold water 12 scallops, roe off 100 gm piece skinless pin-boned ocean trout, trimmed, thinly sliced Juice of 4 limes 2 small green chillies, thinly sliced 1 corn cob, kernels removed 60 ml (¼ cup) extra-virgin olive oil 2 radishes, thinly sliced on a mandolin ½ Spanish onion, thinly sliced To serve: coriander cress and butter lettuce leaves

Method

  • 01
  • Drain butter beans and place in a saucepan with plenty of cold water, bring to the simmer, then cook until beans are very tender (1 hour). Cool in cooking water, then drain, rinse and reserve in cold water until required. Beans will keep refrigerated for 2 days.
  • 02
  • Combine scallops, fish, lime juice and chilli and season with salt, then refrigerate to cure (15 minutes).
  • 03
  • Meanwhile, cook corn in boiling salted water until tender (1-2 minutes), drain and refresh.
  • 04
  • Drain beans and toss in a bowl with olive oil. Serve ceviche and beans scattered with corn, radish, onion and coriander cress and with butter lettuce leaves to the side.

There are many variations of ceviche, the national dish of Peru (it's popular throughout Latin America). Some come with leche de tigre, or tiger's milk, the marinade of lime juice, salt and flavourings in which the fish was cured; this quick version doesn't. Ensalada de pallares, a lima bean salad, is a traditional accompaniment. You'll need to begin this recipe a day ahead.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A cold crisp lager.

Featured in

Jan 2013

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