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

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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.

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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.

Larb gai roll


We've been more than a little interested in Boon Café , the new venture from Sydney's Chat Thai group, which makes entirely untraditional and completely delicious Thai sandwiches by marrying authentic dishes with the best local bread and butter. This recipe is inspired by their first prototype, which combines all the spice of a classic larb with the handiness of a roll.

You'll need

4 wholegrain bread rolls To serve: mayonnaise and red oak lettuce   Larb gai 1 tbsp white glutinous rice 15 gm (3cm piece) galangal, peeled and sliced 2 tbsp peanut oil 800 gm coarsely minced chicken 2 garlic cloves, crushed 60 ml (¼ cup) each lime juice and fish sauce, or to taste 1 tbsp crushed light palm sugar ½ cup (firmly packed) coriander, finely chopped ¼ cup (firmly packed) mint, finely chopped, plus extra leaves, to serve 2 golden shallots, thinly sliced on a mandolin 3 tsp roasted dried chilli flakes, or to taste

Method

  • 01
  • For larb gai, dry-roast rice in a frying pan over high heat, shaking occasionally, until fragrantly nutty (3-5 minutes). Finely grind with a mortar and pestle. Add galangal to pan, and toast and grind in the same way, then reserve separately. Heat peanut oil in a wok until hot. Add chicken and galangal and stir-fry until golden (5-7 minutes), add garlic, lime juice, fish sauce and palm sugar, stir to combine (1-2 minutes), then add ground rice and toss to form a thick sauce (1 minute). Adjust seasoning (it should taste sour and salty). Just before serving, add herbs and shallots, and toss to combine.
  • 02
  • Halve the bread rolls and spread with mayonnaise to taste, spoon in larb gai, scatter over extra mint and roasted chilli flakes to taste, and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Tangy white pinot gris.

Featured in

Sep 2014

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