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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.

Shark Bay Wild Scampi Caviar

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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.

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.

Taming the Wilderness

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

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.

Watermelon, lychee and berries with strawberry and black pepper granita


This pretty pink salad is perfect at any time of the day. Try it at your next weekend breakfast.

You'll need

400 gm watermelon 300 gm strawberries 125 gm raspberries 16 lychees   Strawberry and black pepper granita 220 gm (1 cup) caster sugar 500 gm strawberries, hulled 1 lemon, juiced 1 tsp finely crushed black peppercorns

Method

  • 01
  • For the granita, place sugar and 250ml water in a small saucepan, bring to the boil, stirring to dissolve sugar, then refrigerate to cool. Process sugar syrup, strawberries and lemon juice in a blender or food processor, then strain through a fine sieve. Stir in peppercorns, pour into a shallow baking tray and freeze, scraping hourly to form crystals, until frozen (6 hours).
  • 02
  • Scoop balls from watermelon with a melon-baller, then combine with strawberries, raspberries and lychees in a bowl, stir in 2 tbsp granita, then refrigerate for flavours to develop (10 minutes). Serve salad topped with granita.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2016

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