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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.

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Shark Bay Wild Scampi Caviar

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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.

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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The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Gingerbread stars with buttermilk icing


We love gingerbread any time of the year, but at Christmas it's an absolute must. Here, a hint of tang in the buttermilk icing adds another level of savour to this festive classic. Buy fresh spices for the best flavour.

You'll need

350 gm (1 2/3 cups) plain flour 110 gm chilled butter, diced 1 tbsp ground ginger 1 tsp each ground cloves and ground allspice 2 tsp baking powder 90 gm golden syrup or treacle 1 egg   Buttermilk icing 480 gm pure icing sugar, sieved 90 ml buttermilk 1 tsp lemon juice

Method

  • 01
  • Process flour, butter, spices and baking powder, and a generous pinch of salt in a food processor to form fine crumbs. Add golden syrup and egg and process until mixture comes together into a smooth, glossy dough (2-3 minutes; at first it will look dry, but comes together when processed for long enough). Wrap in plastic wrap and refrigerate for at least an hour. Gingerbread dough can be made 1-2 days ahead.
  • 02
  • Preheat oven to 180C and line baking trays with baking paper. Roll out gingerbread dough on a lightly floured piece of baking paper to 4mm thick, transfer to a tray and refrigerate to rest (30 minutes). Cut out stars with biscuit cutters (we used a nesting set for different sizes), transfer to baking trays and bake until edges start to darken (6-8 minutes). Cool on trays for 10 minutes.
  • 03
  • Meanwhile, for buttermilk icing, combine ingredients in a bowl and mix until smooth, then spread over gingerbread stars and transfer to a wire rack. Stand until set (30 minutes), then serve or store in an airtight container with baking paper between the layers for up to a week.

Note This recipe makes about 24 stars in assorted sizes.


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Dec 2014

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