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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.

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.

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.

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.

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.

Spicy cornmeal waffles with popcorn chicken, honey and hot sauce


These waffles, with their combination of hot and sweet, are inspired by our contributing food editor Alice Storey's travels in Texas. They're best served fresh.

You'll need

To serve: honey, hot sauce, thinly sliced spring onion and lime wedges   Popcorn chicken 6 skinned and boned chicken thighs, cut into bite-sized pieces 375 ml (1½ cups) buttermilk, well shaken Juice of 2 limes 2 tbsp hot sauce For deep-frying: vegetable oil 220 gm rice flour 75 gm (½ cup) self-raising flour 1½ tsp each ground chilli, ground cumin and smoked paprika   Spicy cornmeal waffles 225 gm (1½ cups) plain flour 170 gm (1 cup) fine polenta 2 tsp baking powder 1 tsp bicarbonate of soda 1 tsp each ground chilli and ground cumin 600 ml buttermilk 90 gm melted butter 2 eggs 1 tbsp hot sauce 3 spring onions, thinly sliced

Method

  • 01
  • For popcorn chicken, combine chicken, buttermilk, lime juice and hot sauce in a bowl, season to taste and refrigerate to marinate (1 hour). Heat oil in a deep-fryer to 180C. Combine flours and spices in a bowl and season to taste. Remove chicken from buttermilk mixture, then toss in seasoned flour. Dip again in the buttermilk mixture, then again in seasoned flour and shake off excess. Deep-fry in batches until golden and cooked through (3-4 minutes), then drain on paper towels.
  • 02
  • For spicy cornmeal waffles, combine dry ingredients thoroughly in a bowl, then make a well in the centre. Whisk the wet ingredients in a separate bowl to combine, add to well in dry ingredients and mix until smooth. Add 2 tsp sea salt, then stir in spring onion and stand to rest (15 minutes). Heat a waffle iron and cook waffle batter in batches, according to the manufacturer’s instructions, until golden and crisp (4-5 minutes). Serve hot topped with popcorn chicken, drizzled with honey and hot sauce, scattered with spring onion and with lime wedges on the side.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

India pale ale.

Featured in

Sep 2014

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