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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.

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.

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.

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.

Taming the Wilderness

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

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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.

Tacconi with Ligurian olives, pine nuts and oregano


This simple sauce relies on great olives and extra-virgin olive oil. It's delicious hot, but we also love it at room temperature, especially when the weather is warm.

You'll need

400 gm dried tacconi (see note) 2 garlic cloves, coarsely chopped 120 gm Ligurian olives, pitted 2 tbsp roasted pine nuts 120 ml extra-virgin olive oil 2 tbsp each coarsely chopped oregano and flat-leaf parsley 1 tbsp red wine vinegar, or to taste To serve: finely grated pecorino

Method

  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes), drain and return to pan with 1-2 tbsp of the pasta water.
  • 02
  • Meanwhile, crush garlic and a pinch of salt well with a mortar and pestle. Add olives and pine nuts and pound to coarsely crush. Stir in remaining ingredients, season to taste, then toss in pasta. Serve with finely grated pecorino.

Note Tacconi is a short, flat, square pasta with two rippled edges; if pasta of a similar shape is unavailable, substitute another short, flat pasta.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A juicy young barbera.

Featured in

Mar 2015

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