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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.

Taming the Wilderness

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

Shark Bay Wild Scampi Caviar

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

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 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.

Orange-rhubarb and chocolate yeasted loaf

Marbled with chocolate and rhubarb, this versatile teacake makes a mighty fine finish to any meal.

You'll need

180 gm butter, coarsely chopped, plus extra for greasing 150 ml milk 375 gm (2½ cups) plain flour 45 gm caster sugar 15 gm dried yeast 1 egg and 1 egg yolk   Roasted rhubarb 600 gm (about 1 bunch) rhubarb, halved lengthways and cut into 10cm pieces 55 gm (¼ cup) caster sugar Juice and finely grated zest of 1 orange 1 tsp vanilla extract   Ganache 75 ml pouring cream 100 gm dark chocolate (66%-72% cocoa), coarsely chopped


  • 01
  • Melt butter in a small saucepan over low heat, add milk and heat until lukewarm (1 minute). Mix flour, sugar and yeast in an electric mixer fitted with a dough hook. With the motor running, add milk mixture, egg and yolk, and knead until the dough comes away from the sides of the bowl (2-3 minutes). Transfer to a buttered bowl, turn to coat, cover loosely with plastic wrap and stand in a warm place until doubled in size (1 hour).
  • 02
  • Meanwhile, for roasted rhubarb, preheat oven to 180C. Combine ingredients in a bowl, then spread in a baking dish lined with baking paper and roast until soft and slightly caramelised (25-30 minutes), set aside to cool.
  • 03
  • For ganache, bring cream to the boil in a small saucepan over medium-high heat, then remove from heat and pour onto chocolate in a bowl. Stir until smooth, then refrigerate until firm enough to spread (1-2 hours).
  • 04
  • Butter and line a 10cm x 25cm loaf tin with baking paper. Knock back dough on a lightly floured surface and roll to a 30cm x 25cm rectangle. Spread evenly with ganache, leaving a 2cm border, then spread the rhubarb on top. Roll up lengthways, press edges gently to seal, neaten ends, then halve the roll lengthways. Place them side by side, cut sides facing inwards, and press together at one end. Twist the halves like a braid down the length (this gets messy), seal at the end and place in prepared tin. Cover with a tea towel and rest in a warm place until risen by about a third (45 minutes). Bake until golden on top and hollow-sounding when tapped (30-35 minutes). Cool slightly in tin and serve warm. Best eaten on the day it’s made, but it will keep in an airtight container for 3 days. After the day it’s made, it’s better served toasted.

At A Glance

  • Serves 8 - 12 people
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At A Glance

  • Serves 8 - 12 people

Featured in

Jun 2015

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