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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

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

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

Socca with rosemary and olives


Whether socca is a crêpe or a pancake is debatable, but, whatever you call it, this Niçoise specialty is delicious piping hot from the pan, preferably paired with a cold glass of Provençal rosé. Socca is traditionally cooked over coals or in a wood-fired oven, producing a pancake with a smoky flavour and scorched edges.

You'll need

130 gm chickpea flour (also called besan) 60 ml (¼ cup) olive oil To serve: rosemary, extra-virgin olive oil and wild black olives (see note)

Method

  • 01
  • Combine chickpea flour and 1 tsp salt in a bowl, gradually whisk in 280ml cold water until smooth, then whisk in half the oil. Place in a jug, cover with plastic wrap and rest at room temperature (3 hours).
  • 02
  • Heat a grill to very high. Add remaining oil to a 25cm flameproof frying pan (ideally cast iron) and place under the grill. When pan is very hot, carefully add a third of the batter, swirl to cover base and grill until blistered and beginning to scorch around the edges (4-5 minutes). Transfer to a chopping board and repeat with remaining batter, adding extra olive oil to pan between batches if necessary. Scatter with rosemary, sea salt and plenty of freshly ground back pepper, drizzle with extra-virgin olive oil, cut into wedges and serve hot with olives.

Note Wild black olives are available from select delicatessens; otherwise substitute other small black olives.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2015

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