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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.

Cooking breakfast like a chef

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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.

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

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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.

Sprouted buckwheat salad with confit trout and roast lemon sauce


Sprouting is easy, but make sure you rinse the buckwheat two or three times a day to prevent mould appearing, and inspect the grains carefully before using. You'll need untoasted buckwheat for this recipe and begin two days ahead to sprout the buckwheat.

You'll need

145 gm (¾ cup) untoasted buckwheat 80 gm baby or curly kale, trimmed 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved ½ cup each coarsely torn parsley and dill Juice of 1 lemon 2 tbsp extra-virgin olive oil   Confit trout 1.2 litres olive oil Thinly peeled rind of 1 lemon 3 garlic cloves, crushed 2 tbsp coriander seeds, crushed 4 ocean trout fillets (200gm each), skin on, and pin-boned   Roast lemon sauce 2 lemons, halved, plus 1 tsp lemon juice 2 tsp Dijon mustard 2 tsp honey, or to taste 60 ml (¼ cup) olive oil

Method

  • 01
  • Place buckwheat in a sieve and rinse well under cold running water. Place in a bowl, cover generously with water and soak covered for 20 minutes. Rinse again under cold running water, then transfer to a sprouter or a large fine sieve placed over a glass bowl and spread out buckwheat evenly all over sieve. Cover with a tea towel, and rinse and drain buckwheat 2-3 times a day until sprout tails appear (1-2 days). Refrigerate once sprouted.
  • 02
  • For roast lemon sauce, preheat oven to 200C. Place lemons on a baking tray lined with baking paper and roast until golden and tender (20-30 minutes). Set aside to cool. Squeeze pulp and juice into a small bowl (discard seeds and skin) and whisk in mustard and honey. Add oil in a thin steady stream, whisking continuously until incorporated. Stir in the 1 tsp of lemon juice, and thin with a little warm water to drizzling consistency if too thick. Season to taste and refrigerate until required.
  • 03
  • For confit trout, heat oil, rind, garlic and coriander seeds in a large saucepan over medium heat to 60C on a thermometer. Add trout and cook until just cooked through (8-10 minutes). Remove with a slotted spoon and drain on absorbent paper. Carefully remove the skin and break into large chunks.
  • 04
  • Combine kale, fennel, fronds, herbs and sprouted buckwheat, drizzle with lemon juice and extra-virgin oil, season to taste, toss to combine and serve topped with confit trout, with roast lemon sauce alongside.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Bottle-aged Hunter sémillon.

Featured in

Jun 2014

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