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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.

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.

Chocolate and roasted almond semifreddo


If you don't have an ice-cream maker this is an easy, rich and velvety alternative. Be sure to toast the almonds thoroughly - their nuttiness is a wonderful contrast to the rich chocolate cream. Start this recipe a day ahead.

You'll need

125 gm blanched almonds 5 eggs 100 gm caster sugar 300 ml milk ½ vanilla bean, split and seeds scraped 280 gm dark chocolate (60%-68% cocoa solids), finely chopped 200 ml thickened cream

Method

  • 01
  • Preheat oven to 190C, and butter and line base and sides of an 8cm x 8cm x 23cm loaf tin with plastic wrap, leaving some overhang.
  • 02
  • Roast almonds on an oven tray until golden (10-14 minutes). Cool, then coarsely chop.
  • 03
  • Whisk eggs and sugar in a heatproof bowl until pale. Meanwhile, bring milk and vanilla bean and seeds just to the boil in a saucepan over high heat. Add to egg mixture, whisking continuously until combined, return to saucepan and stir continuously over medium heat until mixture thickly coats the spoon (3-4 minutes). Remove from heat, add chocolate and stand for 2 minutes to melt, then stir until smooth. Transfer to a bowl placed over iced water to cool (20-25 minutes).
  • 04
  • Whisk cream in a bowl until soft peaks form, then gently fold into chocolate mixture in 3 batches. Fold in almonds, pour into prepared mould, cover with overhanging plastic wrap and freeze until firm (6 hours or overnight). Serve thickly sliced. Semifreddo is best eaten the same week it’s made.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2016

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