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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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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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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.

Oyster omelette with oyster sauce


"The oyster sauce is extremely versatile and keeps well," says Dunn. "Use it for everything from enhancing meat braises and stir-fries to smearing on crostini as the base of canapés."

You'll need

50 gm butter, coarsely chopped 4 eggs 2 tbsp pouring cream 8 oysters 2 spring onions, thinly sliced   Oyster sauce 250 gm (about 12) shucked oysters and their juice To taste: light soy sauce 2 tsp dark soy sauce

Method

  • 01
  • For oyster sauce, drain oysters, reserving liquid. Finely chop oysters, place in a small saucepan with 1 tbsp water and reserved liquid and bring to the boil. Reduce heat, cover and simmer for about 10 minutes. Remove from heat, add 1 tsp sea salt, cool completely, then purée in a blender until smooth. Measure and add 2 tbsp light soy sauce to each 125ml (½ cup). Add dark soy sauce and bring to the boil. Reduce heat and simmer gently for about 7 minutes until a thick consistency. Cool, then pour into a sterilised jar. Seal and refrigerate. Makes about 60ml. This sauce keeps for several weeks.
  • 02
  • Heat butter in a small frying pan over medium heat until foamy. Whisk together eggs and cream in a small bowl and season with salt. Add to frying pan and, using a fork, scrape set mixture from the sides into the centre of the pan until mixture is almost set, scatter oysters and spring onions over omelette and fold in half then turn onto plate, drizzle with oyster sauce and serve hot.

Hot tip Baby oysters are traditionally preferred in South East Asian oyster omelettes (or luak), so seek out a smaller variety such as Sydney rock oysters.


At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Aged koshu sake.

Featured in

Aug 2013

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