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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.

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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.

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Taming the Wilderness

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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.

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.

Bánh mì thit


The classic pork roll is the very definition of an Asian sandwich for most Australians. Resist the urge to use sourdough or other fancy bread in place of Vietnamese bakery rolls; that flaky crunchiness contrasting the lush filling is what it's all about. Leftover pork or chicken from a roast works nicely here, too, as do duck and rare beef.

You'll need

6 crusty white rolls To serve: mayonnaise, coarsely chopped spring onion, thinly sliced white onion, coriander stems with leaves, coarsely chopped birdseye chillies and soy sauce   Chicken liver pâté 500 gm chicken livers, cleaned, trimmed of sinew 500 ml (2 cups) milk 2 tbsp brandy 1 tbsp grapeseed oil 200 gm softened butter 2 tbsp pouring cream   Roast pork 1 rolled shoulder of pork (about 1.3kg) 1 tbsp grapeseed oil   Pickles 160 gm caster sugar 150 ml rice wine vinegar 3 carrots, cut into julienne 1 daikon (about 400gm), trimmed, cut into julienne

Method

  • 01
  • For chicken liver pâté, combine chicken livers and milk in a non-reactive container and refrigerate to draw out excess blood (at least 2 hours or overnight). Preheat oven to 150C. Drain livers, then transfer to a claypot or a small baking dish with a lid, spread in single layer, pour on brandy and oil, season to taste, cover and bake until chicken livers are cooked pink and no longer look raw (40-50 minutes; a little blood in the braising liquor is okay). Drain livers (discard liquid), then process with butter in a blender until smooth. Add cream, season to taste and blend until just combined and smooth. Strain through a fine sieve into a 1-litre pâté mould or container and refrigerate until set (2-3 hours; pâté will keep refrigerated for 2-3 days).
  • 02
  • For roast pork, raise oven to 220C. Rub pork with oil, salt and pepper, and roast in a roasting pan until skin starts to crackle (30 minutes), then reduce heat to 160C and roast until pork is just cooked through (45-55 minutes). Set aside to cool, then refrigerate until pork is chilled (2-3 hours).
  • 03
  • For pickles, bring sugar, vinegar, 100ml water and ½ tsp salt to the simmer over medium heat, stirring to dissolve sugar. Cool, then combine in a bowl with carrot and refrigerate for at least 1 hour (this can be done up to a day ahead). Just before serving add daikon, then drain.
  • 04
  • Split rolls, spread mayonnaise on one half and pâté thickly on the other. Thinly slice pork and place along the centre, then top with spring onion, white onion, coriander, chilli and pickles, drizzle with soy sauce and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-flavoured fruity rosé.

Featured in

Sep 2014

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