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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.

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.

Shark Bay Wild Scampi Caviar

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

Taming the Wilderness

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

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.

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.

White breakfast polenta with pears, burnt honey and almonds


Think of this as an alternative to porridge - it's just as satisfying and makes a nice change. While we've opted for the crispness of a fresh, firm pear, this comforting dish also works well with poached pears or roast rhubarb.

You'll need

700 ml milk 80 gm caster sugar 1½ tsp ground cinnamon, plus extra to serve Scraped seeds of 1 vanilla bean 150 gm white polenta (see note) 30 gm butter, diced Mascarpone, shaved pear and coarsely chopped roasted almonds, to serve   Burnt honey 350 gm (1 cup) honey Juice of 1 orange

Method

  • 01
  • For burnt honey, cook honey in a saucepan over medium-high heat, swirling occasionally, until caramelised (4-5 minutes). Remove from heat, add orange juice and 50ml water (be careful, hot honey will spit), swirl to combine and cool to room temperature.
  • 02
  • Stir milk, sugar, cinnamon, vanilla seeds and 350ml water in a wide saucepan over medium heat until sugar dissolves, bring to a simmer, then gradually add polenta, whisking continuously to combine. Reduce heat to as low as it can go and simmer, whisking occasionally and then more frequently as the mixture thickens, until the polenta no longer feels grainy on your tongue (15-20 minutes). Whisk in butter until melted and combined. Adjust the consistency, if you prefer, with a little warm milk then divide among serving bowls, top with a dollop of mascarpone, shaved pear and almonds and serve drizzled with burnt honey.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

White polenta, made from white corn, is available from essentialingredient.com.au and select delicatessens.

Drink Suggestion

A nice cup of tea.

Featured in

Jun 2016

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