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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.

Fried chickpeas with lemon, rosemary and parmesan


Inspired by the ridiculously good fried chickpeas at Sydney's Ester, this is the perfect snack to accompany a beer. Enough said. Begin this recipe a day ahead to soak the chickpeas.

You'll need

250 gm dried chickpeas, soaked overnight in cold water, drained For shallow-frying: olive oil ¼ cup (loosely packed) rosemary 1 long red chilli, thinly sliced 2 garlic cloves, thinly sliced Finely grated rind of 1 lemon, plus wedges, to serve To serve: finely grated parmesan

Method

  • 01
  • Generously cover chickpeas with water in a saucepan, bring to the boil over medium-high heat and cook until just tender (50-55 minutes), then drain and spread on a tray lined with baking paper to dry (30 minutes; this helps stop the chickpeas spitting when you fry them).
  • 02
  • Heat 1cm oil in a large, deep frying pan over medium-high heat until just shimmering. Add chickpeas and stir continuously until beginning to crisp and become golden (4-5 minutes), then add rosemary, chilli and garlic, and stir until fragrant (about 1 minute). Add lemon rind, stir to combine, then strain through a metal sieve into a heatproof bowl (discard oil). Generously season to taste and serve hot scattered with grated parmesan and with lemon wedges to squeeze over.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A can of cold lager.

Featured in

Jun 2014

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