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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.

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.

Prawn and white bean salad with tomato dressing


You'll need

300 gm dried white beans, soaked overnight in cold water, drained 250 ml dry white wine 12 medium uncooked prawns, peeled, tails intact, cleaned 3 thyme sprigs Thinly peeled rind of ½ lemon, juice of 1½ lemons 2 baby fennel bulbs, trimmed, fronds and trimmings reserved ½ small Spanish onion, finely chopped 1 cup coarsely chopped flat-leaf parsley 2½ tbsp extra-virgin olive oil 300 gm mixed cherry tomatoes, halved, larger ones quartered 2 garlic cloves, finely chopped

Method

  • 01
  • Combine beans and a generous amount of unsalted cold water in a large saucepan, bring to the boil over medium-high heat and simmer until tender (30-40 minutes). Drain and refresh under cold running water, then drain well and transfer to a large bowl.
  • 02
  • Meanwhile, combine wine, prawns, thyme, lemon rind, fennel trimmings, 1 tsp sea salt and 250ml water in a small saucepan, season to taste, bring to the simmer over medium-high heat, then remove from heat and stand for 15 minutes. Remove prawns (discard poaching mixture) and add to beans.
  • 03
  • Shave fennel bulbs on a mandolin and stand in a bowl of iced acidulated water until crisp (5 minutes), drain, then add to prawn mixture. Add onion, parsley and fennel fronds, season to taste and set aside.
  • 04
  • Heat oil in a saucepan over medium-high heat, add tomato and garlic and cook until tomato just begins to soften (2-3 minutes). Remove from heat, stir in lemon juice, season to taste and pour into bean mixture. Toss to combine and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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