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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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Shark Bay Wild Scampi Caviar

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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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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.

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.

Vietnamese-style slaw with pickled carrot


We could eat this slaw by the large bowlful, but it's also excellent served alongside barbecued lemongrass chicken or beef. Pickled carrot is a great fridge staple, too, so make a double batch (or even a triple) - it's best made a day ahead, and will keep for several weeks. Start this recipe a day ahead to pickle the carrots.

You'll need

1 garlic clove 1 birdseye chilli, coarsely chopped, or to taste 2 tbsp lime juice, plus wedges to serve 250 gm Chinese cabbage, thinly sliced ½ cup each (loosely packed) Vietnamese mint, coriander and holy basil (see note) 2 red or golden shallots, thinly sliced To serve: fried shallots (optional)   Pickled carrot 140 ml rice vinegar 50 ml fish sauce 2 tbsp caster sugar ½ birdseye chilli, thinly sliced 1 carrot, sliced into thin ribbons on a mandolin

Method

  • 01
  • For pickled carrot, bring ingredients, except carrot, and 50ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Add carrot, remove from heat, cool to room temperature, then transfer to a sterile container and refrigerate overnight.
  • 02
  • Pound garlic and chilli to a paste with a mortar and pestle. Add lime juice and 60ml pickling liquid from the carrots, stir to combine, then set aside.
  • 03
  • Drain pickled carrots and toss in a large serving bowl with cabbage, herbs and sliced shallots. Drizzle with dressing to taste, toss lightly and serve scattered with fried shallots.

Note Holy basil, also called tulasi, is available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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