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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

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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.

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.

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.

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.

Seeded ring loaf


You'll need

275 gm (2½ cups) plain flour 75 gm rye flour 2 tbsp each linseed, pumpkin seeds and sunflower seeds, plus extra for scattering 1 tbsp fennel seeds, plus extra for scattering 15 gm caster sugar 10 gm dried yeast 220 ml milk, heated to lukewarm, plus extra for brushing 30 gm butter, melted

Method

  • 01
  • Preheat oven to 180C. Place flours, seeds, sugar, yeast and 1½ tsp sea salt in an electric mixer fitted with a dough hook and mix to combine. Gradually add milk, butter and 80ml lukewarm water, and knead until an elastic dough forms (4-5 minutes). Place in a bowl, cover with plastic wrap and stand in a warm place until doubled in size (45 minutes-1 hour).
  • 02
  • Knock back dough on a lightly floured surface, roll into a 55cm-long cylinder, form into a ring, brush ends with milk and press to seal. Place on an oven tray lined with baking paper, cover and stand in a warm place until doubled in size (45 minutes). Brush with extra milk, scatter with extra seeds and bake until loaf is browned and sounds hollow when tapped on the base (30-40 minutes). Set aside to cool, then serve.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

This seed-filled loaf is perfect with our pastrami or roast chicken, or simply spread with butter.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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