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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.

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Cooking breakfast like a chef

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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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Kake udon


Serving udon noodles in a simple soup highlights their appealingly slippery texture. This recipe calls for dashi powder, which may contain MSG (check the packet). If this bothers you, you can make your own dashi stock - simmer 25gm dried bonito flakes in a litre of water for three minutes, strain, then use this liquid instead of the litre of water in step 1 of the recipe.

You'll need

4 dried shiitake mushrooms 20 gm dashi powder 1 tbsp mirin 1 tbsp shoyu, or to taste 1 tsp sesame oil 400 gm fresh udon noodles To serve: fresh shiitake mushrooms, spring onions and pickled white ginger, thinly sliced To serve: nori or soup seaweed (optional), thinly sliced

Method

  • 01
  • Soak dried shiitakes in 250ml hot water until rehydrated (30 minutes). Drain and discard shiitakes. Combine shiitake water with dashi powder and an additional 1 litre water, bring to the boil, add mirin, shoyu and sesame oil and keep warm.
  • 02
  • Cook udon in a large saucepan of boiling water until tender (2-4 minutes). Drain well, divide among warm serving bowls and pour stock over. Top with fresh shiitake mushrooms, spring onion, pickled ginger and seaweed, and serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2013

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