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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

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

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.

Roast potato, trout and fennel salad


Smoked trout or salmon works beautifully in potato salad. Here we've changed it up and lightly pickled the trout instead, which cuts the fish's natural richness and adds extra piquancy.

You'll need

1 kg waxy potatoes, such as Desiree, cut into wedges 1½ tbsp olive oil Finely grated rind and juice of 1 lemon, plus lemon wedges to serve 1 cup (loosely packed) frisée 1 baby fennel bulb, thinly shaved on a mandolin, fronds reserved ¾ cup (loosely packed) flat-leaf parsley, coarsely chopped 2 tsp fennel seeds 2 tsp Dijon mustard 50 ml extra-virgin olive oil   Quick pickled trout 250 ml (1 cup) white wine vinegar 55 gm (¼ cup) caster sugar 2 golden shallots, thinly sliced Juice and thinly peeled rind of 1 lemon Juice and thinly peeled rind of ½ orange 2 fresh bay leaves 2 thyme sprigs 2 tsp fennel seeds 400 gm skinless ocean trout fillet, pin-boned

Method

  • 01
  • For quick pickled trout, stir all ingredients except trout in a small saucepan over medium heat until sugar dissolves, then season to taste and set aside to cool. Place trout in a non-reactive container, pour pickling liquid over and refrigerate to pickle (30-45 minutes).
  • 02
  • Preheat oven to 200C. Combine potatoes, olive oil and lemon rind in a large bowl, season to taste, spread in a roasting pan lined with baking paper and roast, shaking pan occasionally, until golden and very tender (40-45 minutes). Set aside to cool to room temperature, then transfer to a large bowl.
  • 03
  • Remove trout from pickling liquid and slice. Remove shallot from pickling liquid (reserve 40ml liquid; discard remainder) and add to potato mixture. Add frisée, fennel, reserved fronds and parsley and set side.
  • 04
  • Dry-roast fennel seeds until fragrant (30 seconds), coarsely crush with a mortar and pestle, then transfer to a bowl. Add reserved pickling liquid, whisk in lemon juice and mustard, then whisk in extra-virgin olive oil to combine and season to taste. Add to potato mixture with trout, toss to combine and serve with lemon wedges.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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