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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.

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Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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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.

Barbecued prawn and corn rolls with smashed avocado


Keeping it a bit loose is what this one is all about. Make the spiced salt ahead to take with you and prepare the rest on the spot. Get someone to smash the avocado while the corn gets a good blackening on the barbie, then stuff it all into soft, fluffy rolls with the prawns and a good squeeze of lime and you've got it made. Threading the prawns onto skewers makes them much less fiddly to handle on the barbecue.

You'll need

2 corn cobs, husk and silk removed For drizzling: olive oil 24 large uncooked prawns, peeled and cleaned 5 limes, halved 3 avocados, halved ½ small Spanish onion, diced 1 garlic clove, crushed 1 small red chilli, finely chopped ½ cup coarsely chopped coriander To serve: small fluffy white rolls and mayonnaise   Spiced salt 1 tsp each coriander seeds, cumin seeds and dried chilli flakes Finely grated rind of a lime

Method

  • 01
  • For spiced salt, dry-roast spices until fragrant (1 minute), then pound with a mortar and pestle until finely ground. Combine in a small container with rind and 1 tbsp sea salt flakes, seal and shake to combine.
  • 02
  • Preheat a barbecue to high. Drizzle corn with a little oil and grill, turning occasionally, until tender and slightly blackened (15-20 minutes). At the same time, barbecue lime halves, cut-side down, until slightly blackened (4-5 minutes). Set corn and lime halves to cool.
  • 03
  • Meanwhile, thread prawns onto metal skewers or soaked bamboo skewers, drizzle with a little oil and squeeze over the juice of a barbecued lime half. Season to taste with a little spiced salt and set aside for flavours to combine (10 minutes).
  • 04
  • Scoop avocado into a bowl, add onion, garlic, chilli and a little oil, season to taste and coarsely crush. Squeeze in juice of barbecued lime to taste, stir in coriander and set aside.
  • 05
  • Barbecue the prawns, turning once, until they’re just cooked through (3-4 minutes). Meanwhile, cut corn kernels from cobs.
  • 06
  • Remove prawns from skewers and stuff them into fluffy rolls with corn, smashed avocado and mayonnaise and serve with barbecued lime halves and extra spiced salt to taste.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Crisp young riesling

Featured in

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