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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 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

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.

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.

Charred rainbow chard with garlic crostini and hummus


Charred chard - it has a certain ring to it, and rainbow chard with its robust leaves and beautifully coloured stems is excellent on the barbecue. We've piled it on garlicky crostini spread with hummus. A crumble of salty feta wouldn't go astray either.

You'll need

4 rainbow chard stems, stalks and leaves separated and left whole 50 ml olive oil ¼ cup each coarsely chopped flat-leaf parsley and dill 1 spring onion, thinly sliced 12 thick slices sourdough bread 1 garlic clove, halved To serve: hummus   Roast chilli dressing 1 tsp dried chilli flakes, or to taste 60 ml extra-virgin olive oil 1½ tbsp white wine vinegar Finely grated rind and juice of ½ lemon, or to taste 1 garlic clove, finely grated

Method

  • 01
  • For roast chilli dressing, dry-roast chilli flakes in a frying pan until darkened (30 seconds). Tip into a jar, add remaining ingredients, season to taste and shake to combine well. Shake well just before using.
  • 02
  • Heat a char-grill pan or barbecue to high heat. Drizzle silverbeet stems and leaves with half the oil and toss to coat well. Grill stems and leaves separately, turning occasionally, until charred (4-5minutes for stems, 2-3 minutes for leaves). When cool enough to handle, thinly slice stems and coarsely chop leaves, transfer to a bowl, add herbs and spring onion, drizzle with dressing and toss to combine.
  • 03
  • Drizzle bread slices with remaining oil, season to taste and char-grill, turning occasionally, until toasted (3-4 minutes). Rub with cut-side of garlic, spread with hummus, pile rainbow chard mixture on top and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A full-flavoured Italian white such as fiano.

Featured in

Sep 2015

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