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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

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Taming the Wilderness

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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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.

Spiced potato salad with yoghurt dressing and fried onion


The Indian spices in this salad add earthy flavours, while the yoghurty dressing contributes just the right amount of tang.

You'll need

1.2 kg chat potatoes, unpeeled, halved 2 tsp saffron threads 50 ml olive oil, plus extra for shallow-frying 2 tsp each cumin seeds and coriander seeds 1 tbsp finely grated ginger 2 garlic cloves, finely chopped 2 long green chillies, thinly sliced 120 gm thick plain yoghurt Finely grated rind and juice of 1 lemon, or to taste 3 golden shallots, thinly sliced into rings 3 fresh curry leaf sprigs

Method

  • 01
  • Combine potato, saffron, 2 litres cold water and 2 tsp sea salt in a large saucepan, bring to the boil over medium-high heat and cook until potato is tender when pierced with a skewer or sharp knife (15-20 minutes), then drain and set aside in a large bowl to cool.
  • 02
  • Heat oil in a frying pan over medium-high heat, add cumin and coriander seeds and cook until fragrant (1 minute). Add ginger, garlic and half the chilli and cook for another 30 seconds. Remove from heat, cool to room temperature, then transfer to a small bowl and whisk in yoghurt and lemon rind and juice. Season to taste, add to potato mixture, toss to coat and set aside.
  • 03
  • Heat 2cm-3cm oil in a frying pan over medium-high heat, add shallot and shallow-fry, stirring frequently, until crisp and golden, adding curry leaves and remaining chilli in the last minute of cooking (2-3 minutes). Drain in a metal sieve, discarding oil, then scatter shallots and curry leaves over potato mixture and serve.

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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