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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.

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

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

Taming the Wilderness

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

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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.

Buttermilk waffles with cured ocean trout and fennel salad


We love the clean flavour of home-cured ocean trout, but shop-bought smoked salmon would work very nicely. Begin this recipe a day ahead to cure the trout.

You'll need

To serve: salmon roe (optional)   Cured ocean trout 120 gm caster sugar 80 gm sea salt flakes 40 ml gin ½ cup coarsely chopped dill Finely grated rind and juice of 1 lemon 800 gm piece of ocean trout, skin on, pin-boned   Buttermilk waffles 270 gm plain flour 2 tbsp each finely chopped dill and chives Finely grated rind of 1 lemon 2 tsp baking powder 1 tsp bicarbonate of soda 440 ml buttermilk, well shaken 2 eggs 100 gm butter, melted and cooled   Fennel salad 250 gm celeriac, cut into julienne, placed in acidulated water 1 baby fennel bulb, thinly sliced on a mandolin, placed in acidulated water, fronds reserved ¼ cup coarsely torn flat-leaf parsley 1 golden shallot, thinly sliced 1½ tbsp buttermilk 1½ tbsp extra-virgin olive oil 1 tsp each white wine vinegar and lemon juice, or to taste

Method

  • 01
  • For cured ocean trout, combine sugar, salt, gin, dill, rind and juice in a bowl and mix well to combine. Spread half the salt mixture in a container large enough to hold trout snugly. Place trout on top, then spread with remaining mixture, cover with plastic wrap and refrigerate to cure (overnight). Remove from salt mixture, brush off excess, pat dry and wrap tightly in plastic wrap and refrigerate until required. Cured trout will keep refrigerated for 5 days. Slice thinly off the skin just before serving.
  • 02
  • For buttermilk waffles, combine flour, herbs, rind, baking powder, bicarbonate of soda and 1 tsp sea salt in a bowl and make a well in the centre. Whisk buttermilk, eggs and melted butter in a separate bowl to combine, add to well in dry ingredients, mix to combine, then set aside to rest (30 minutes). Preheat a waffle iron and cook batter in batches, according to the manufacturer’s instructions, until golden and crisp (4-5 minutes) and keep warm.
  • 03
  • For fennel salad, drain celeriac and fennel and combine with parsley and shallot in a bowl. Whisk remaining ingredients in a separate bowl to combine, season to taste, drizzle over fennel mixture and toss to coat.
  • 04
  • To serve, pile slices of ocean trout on warm buttermilk waffles, top with fennel salad and roe and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Cool-climate chardonnay.

Featured in

Sep 2014

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