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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

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

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.

Corn and grits with brown butter and prawns


Grits and prawns, a classic combination in the US, are taken to the next level here with the addition of fresh corn. This dish is full of flavour and filling, too, so a little goes a long way.

You'll need

1 litre (4 cups) chicken stock, preferably homemade 200 gm grits (see note) 5 corn cobs, kernels removed 2 tbsp olive oil 800 gm (18-20) uncooked prawns, peeled, tails intact 100 gm diced butter, softened 6 spring onions, coarsely chopped Cayenne pepper, to taste

Method

  • 01
  • Bring stock to the boil in a saucepan over medium-high heat, stir in grits, bring back to the boil and stir continuously until grits start to thicken (3-5 minutes). Reduce heat to low and cook, stirring occasionally, until thick (15-20 minutes). Add fresh corn kernels and 180ml water and cook until grits and corn are tender (40-50 minutes). Season to taste, cover directly with a piece of baking paper to prevent a skin forming and set aside in a warm place.
  • 02
  • Heat oil in a non-stick frying pan over high heat. Add prawns and fry until opaque and pink (30 seconds to 1 minute each side). Transfer prawns to a warm plate and return pan to heat.
  • 03
  • Lower heat to medium, add butter to pan and cook until foaming and nut-brown (1-2 minutes). Add spring onion, a pinch of cayenne pepper and salt to taste, and warm through.
  • 04
  • Serve grits warm topped with prawns and spring onion in brown butter.
Note Grits, coarsely milled corn, are available from Asian grocers and select delicatessens.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Cold, refreshing American lager.

Featured in

Mar 2016

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