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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.

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.

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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.

Citrus waffles with honey labne


Begin this recipe a day ahead to drain the yoghurt for the labne.

You'll need

500 gm thick natural yoghurt 100 gm honey To serve: mint leaves and pistachios   Citrus waffles 10 gm (1 tbsp) dried yeast 125 gm butter, diced 450 ml milk 450 gm (3 cups) plain flour 80 gm caster sugar Finely grated rind of 1 orange, 1 lemon and ½ ruby grapefruit 50 ml orange juice 2 eggs, lightly beaten 1 tsp baking powder   Citrus salad 250 gm caster sugar 125 ml (½ cup) orange juice Thinly peeled rind of 2 oranges 2 tbsp lemon juice 2 tsp orange-blossom water, or to taste 2 oranges and 1 ruby grapefruit, segmented 2 mandarins, pith removed, thickly sliced

Method

  • 01
  • Stir yoghurt and honey in a bowl to combine, transfer to a muslin-lined sieve, place over a bowl and refrigerate to drain overnight (discard liquid). Honey labne will keep refrigerated in an airtight container for 3 days.
  • 02
  • For yeasted citrus waffles, stir yeast and 125ml lukewarm water in a bowl until yeast dissolves. Melt butter in a saucepan over low heat, add milk and warm gently until lukewarm, then remove from heat and add to yeast mixture. Combine flour, sugar, rinds and a pinch of salt in a separate bowl, make a well in the centre, add milk mixture, then orange juice and mix to form a rough dough. Cover with plastic wrap and stand until doubled in size (1½-2 hours). Beat in eggs and baking powder until well incorporated, then cook waffles in a heated waffle iron until golden and crisp (4-5 minutes, you’ll need to spread the batter in the iron and it will puff up as it cooks). Keep warm in a low oven if necessary.
  • 03
  • For citrus salad, stir sugar, orange juice, rind and 200ml water in a saucepan over medium-high heat until sugar dissolves, bring to the simmer and cook until lightly syrupy and rinds are translucent (10-15 minutes). Remove from heat, stir in lemon juice and orange-blossom water and cool to room temperature. Just before serving, pour syrup onto citrus segments and mandarin slices. Serve waffles warm topped with citrus salad and honey labne.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Sweet mead.

Featured in

Sep 2014

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