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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.

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.

Cooking breakfast like a chef

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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.

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.

Cloudy quince jam with Manchego seed crackers


The psyllium husks in these crackers makes them extra crisp and light. Start this recipe a day ahead to make the quince jam. Makes 750gm quince jam and 16 crackers.

You'll need

1.4 kg (about 4 medium) quince, cored and roughly chopped 400 gm caster sugar 3 thyme sprigs To serve: Manchego   Manchego seed crackers 125 gm (¾ cup) sunflower seeds 20 gm (¼ cup) psyllium husks (see note) ¼ tsp baking powder 45 gm (¼ cup) white sesame seeds 30 gm (2 tbsp) black sesame seeds, plus extra to serve 35 gm (½ cup) Manchego, finely grated 1 tbsp extra-virgin olive oil

Method

  • 01
  • For jam, simmer quince and 2 litres water in a deep saucepan until tender (1½-2 hours). Purée quince, then pass through a sieve into a saucepan and bring to a simmer. Add sugar, stir to dissolve and simmer mixture until it’s dark pink, thick and glossy, and jam sticks to a chilled plate when dripped (1-1½ hours). Add thyme and 1 tsp cracked black pepper, pour into a sterilised 800gm jar and store in a cool place. Cloudy quince jam will keep for up to 2 months.
  • 02
  • For crackers, preheat oven to 180C. Finely grind sunflower seeds in a food processor, add psyllium husks, baking powder and 1 tsp sea salt, and process to combine. Add sesame seeds and cheese and, with the motor running, gradually add oil and 1 tbsp water, and process until mixture starts to clump together (1-2 minutes). Turn out onto a sheet of baking paper, bring dough together, flatten, then place another sheet of baking paper on top and roll out to 2mm square. Remove top sheet and score diagonal criss-cross indentations in pastry with a knife or pizza cutter at 10cm intervals to form 16 even diamond shapes, then, still on baking paper, transfer to a baking tray. Sprinkle with sea salt and black sesame seeds and bake, turning tray halfway through cooking, until golden brown and crisp (15-20 minutes). Cool on tray, then break at indentations and serve with Manchego cheese and cloudy quince jam. Seed crackers will keep stored in an airtight container for up to 2 weeks.

Note Psyllium husks are available at most supermarkets and health-food shops.


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Jul 2015

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