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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.

Taming the Wilderness

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

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.

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.

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.

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.

Pigeon with pancetta, cabbage and pine nut salad


Pigeon has a wonderful liverish flavour best appreciated when it's served rare. It goes well with a sharply dressed salad with a little bacon thrown in for good measure. Some pigeons are sold with the offal still inside, so we've included the liver in this recipe, but if your butcher has removed it just omit that step.

You'll need

4 squab pigeons (about 500gm each), brought to room temperature (see note) 60 gm melted butter 80 gm mild pancetta, cut into lardons 40 gm (¼ cup) pine nuts ½ Savoy cabbage 2 golden shallots 60 ml (¼ cup) extra-virgin olive oil 2 tbsp aged red wine vinegar 40 gm (½ cup) shaved parmesan To serve: flat-leaf parsley leaves

Method

  • 01
  • Preheat oven to 200C. Remove head, claws and any remaining offal (reserving the liver) from pigeons. Rinse inside and out, and pat pigeons dry all over with absorbent paper, then brush with half the melted butter, place in a small roasting pan, season to taste and roast until golden and cooked to your liking (20-22 minutes for medium to medium-rare). Remove from oven and rest (5 minutes).
  • 02
  • Heat remaining butter in a frying pan over medium-high heat and cook pancetta and pine nuts until golden (5 minutes). Add pigeon liver, if you have it, and fry until just cooked (1-2 minutes).
  • 03
  • Shave cabbage into a bowl using a mandolin, then do the same with the shallots. Add pancetta and pine nut mixture, olive oil and vinegar, season to taste and toss to combine. Transfer to a platter, then scatter with parmesan and parsley.
  • 04
  • Cut the breasts and legs from the pigeons and serve with the bacon, cabbage and pine nut salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Savoury Barolo or Australian nebbiolo.

Featured in

Mar 2014

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