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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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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.

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

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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.

Italian slaw


Parmesan gives this fresh vinaigrette-dressed slaw a little Italian flair. Play around with other dry, firm aged cheeses; Manchego or pecorino would both be good alternatives. This slaw works well with barbecued meats, particularly pork.

You'll need

100 gm sultanas 100 ml sweet apera or Sherry 1 tbsp vincotto 60 gm butter, coarsely chopped 80 gm miche rye sourdough or other rye sourdough, cut into small cubes 70 gm walnuts, coarsely chopped 600 gm white cabbage, thinly sliced ½ white onion, thinly sliced, soaked in cold water for 5 minutes, drained 1 cup thinly sliced flat-leaf parsley 100 gm Parmigiano-Reggiano, finely grated   White wine vinaigrette 1½ tbsp white wine vinegar 90 ml extra-virgin olive oil

Method

  • 01
  • Soak sultanas in a bowl with sweet apera and vincotto until plump (30 minutes). Drain, reserving liquid and sultanas separately.
  • 02
  • Melt butter in a frying pan over medium heat, add sourdough and walnuts, and stir occasionally until golden and toasted (4-6 minutes). Set croûtons and nuts aside on paper towels to drain and cool.
  • 03
  • For white wine vinaigrette, whisk ingredients in a bowl and season to taste.
  • 04
  • Combine cabbage, onion, sultanas and soaking liquid, and parsley in a bowl, season to taste and toss to combine. Transfer to a serving dish and serve scattered with sourdough croûtons, walnuts and Parmigiano-Reggiano.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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