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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.

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.

Blue-eye trevalla with a parsley crust and piperade


This recipe is a great way to make use of baguettes that are a couple of days old.

You'll need

4 skinless blue-eye fillets (about 200gm each) 1 tbsp olive oil 40 gm butter, coarsely chopped For squeezing: lemon wedges   Piperade 2 each red and yellow capsicums, coarsely chopped 1 kg mixed tomatoes, coarsely chopped 2 cloves garlic, thinly sliced 60 ml (¼ cup) extra-virgin olive oil   Parsley crust 70 gm baguette breadcrumbs 1½ cups flat-leaf parsley leaves, coarsely chopped 1 garlic clove, finely chopped 2 tbsp olive oil

Method

  • 01
  • Preheat oven to 180C. For pipérade, toss ingredients in a bowl, season to taste, then scatter over a baking tray with a lip and roast without stirring until golden and tender (45 minutes to 1 hour). Keep warm.
  • 02
  • For parsley crust, process crumbs, parsley and garlic in a food processor to combine, add oil, pulse to combine, season to taste and press onto one side of fish.
  • 03
  • Heat oil in a large non-stick frying pan over high heat and cook fish crust-side up for 1 minute. Add butter to pan then transfer pan to oven and roast until fish is cooked and crust is crisp (8-10 minutes). Set aside to rest in pan for 1-2 minutes, then serve hot with pipérade and lemon wedges for squeezing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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