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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.

Taming the Wilderness

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

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.

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.

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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

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Chilled cucumber-ginger soup with raw tuna


This light chilled broth, with its gentle Japanese flavours, has a texture somewhere between juice and a light soup. It needs no cooking, but should be chilled well. Use the ingredients straight from the fridge and divide the soup among serving bowls before chilling to make the process even quicker.

You'll need

1 kg Lebanese cucumbers (about 4), seeds removed, coarsely chopped, plus 1 extra, thinly shaved lengthways, to serve 50 gm ginger, finely grated 50 ml rice vinegar Juice of ½ lemon 2 tsp shiro (white) miso paste 3 spring onions, coarsely chopped To serve: coriander cress or shiso cress (optional), (see note)   Raw tuna 1 tbsp light-flavoured oil, such as grapeseed 1 tbsp rice vinegar 1 tsp finely grated ginger ½ garlic clove, minced 350 gm sashimi-grade tuna, diced 1 tsp gomasio, plus extra to serve (see note) 1 spring onion, thinly sliced

Method

  • 01
  • Process chopped cucumber, ginger, vinegar, lemon juice, miso paste and 150ml chilled water in a food processor or blender until smooth. Add spring onion and process until very smooth. Season generously to taste, pass through a fine sieve (discard solids), divide among serving bowls and chill (30 minutes).
  • 02
  • Meanwhile, for raw tuna, combine oil, vinegar, ginger and garlic in a bowl, and set aside. Just before serving, add tuna, gomasio and spring onion, stir then pile on top of chilled cucumber soup along with shaved cucumber and serve scattered with cress.

Note Coriander cress and shiso cress are available at select greengrocers. Gomasio is Japanese sesame salt and is available from select health-food shops and Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2014

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