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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

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.

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

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Fish finger and crushed-pea rolls


This is a fresh take on the British classic of fish and chips with mushy peas, which give a great hit of flavour. Squash some chips into the sandwich for extra crunch.

You'll need

120 gm panko crumbs 50 gm fine polenta 650 gm skinless blue-eye trevalla, cut into 2cm x 6cm pieces For dusting: seasoned flour 3 eggs and 2 tbsp milk, lightly beaten for eggwas 100 ml vegetable oil 20 gm butter, plus extra softened for spreading 8 soft white rolls To serve: lemon wedges and chips   Crushed lemon and mint peas 300 gm frozen peas 40 gm butter, coarsely chopped Juice of ½ lemon ¼ cup mint loosely packed, coarsely chopped

Method

  • 01
  • For crushed lemon and mint peas, blanch peas in boiling salted water until bright green (1 minute). Drain, return to pan with butter and lemon juice, and coarsely mash with a fork or potato masher. Season to taste and just before serving stir in mint.
  • 02
  • Preheat oven to 180C. Combine panko crumbs and polenta in a shallow dish and set aside. Dip fish in flour, then egg, then crumbs, pressing so crumbs stick and shaking off excess between each addition. Heat half the oil in a large frying pan over medium-high heat, add half the fish fingers and fry until starting to colour (2-3 minutes). Add half the butter and fry fish fingers, turning, until golden all over and cooked through (2-3 minutes). Transfer to a tray lined with absorbent paper. Wipe pan clean with absorbent paper and repeat with remaining oil, fish and butter.
  • 03
  • Warm rolls in the oven (1-2 minutes), split and spread with butter, top with a little pea mixture, add fish fingers, season to taste, sandwich with tops and serve with lemon wedges and crisps.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A pint of bitter.

Featured in

Feb 2014

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