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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.

Taming the Wilderness

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

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.

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.

Hiyayakko


Hiyayakko, silken tofu served cold with various toppings, is a classic izakaya dish. It's very refreshing, and only gets better as the weather gets warmer.

You'll need

1 tbsp julienned ginger 1 block silken tofu (300gm), chilled 1 small spring onion (optional), thinly sliced, to serve 2 radishes, cut into julienne 1 tbsp bonito flakes   Soy sesame dressing 1 tbsp sashimi soy sauce or Japanese light soy sauce ½ tsp sesame oil, or to taste

Method

  • 01
  • Bring a small saucepan of water to the boil and blanch ginger to soften the flavour a little (10 seconds). Drain and set aside.
  • 02
  • For soy sesame dressing, stir ingredients in a small bowl, season with finely ground white pepper and set aside.
  • 03
  • Carefully turn tofu out of its container (this is easiest if you break the suction of the container by pulling the container’s sides a little. If it does break, cut the tofu into large pieces) onto a serving plate. Top with ginger, radish and bonito flakes, drizzle with soy sesame dressing and serve cold.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Orange, skin-fermented semillon.

Featured in

Sep 2013

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