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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.

Turmeric and ginger chicken fillo pie


The flavours of this pie are similar to the Moroccan pastilla made with a fine brik pastry. Here, we've opted for the more readily available fillo - the Antoniou brand has given us good results.

You'll need

12 fillo pastry sheets 150 gm butter, melted Sesame seeds, to serve   Spiced chicken filling 1 tbsp ghee 1 onion, finely chopped 1 (1.2 kg) chicken, jointed into 4 pieces 150 ml chicken stock 30 gm ginger, finely grated ½ tsp ground turmeric 4 cardamom pods, bruised 1 cinnamon quill, broken in half 65 gm natural almonds 4 eggs, lightly beaten ¼ cup coarsely chopped flat-leaf parsley and coriander

Method

  • 01
  • For spiced chicken filling, preheat oven to 180C and heat ghee in a casserole over medium-high, then add onion and sauté until soft and starting to colour (5-7 minutes). Add chicken to pan along with stock, ginger and spices and a large pinch of salt. Bring to a simmer, then cover, transfer to the oven and braise until chicken is tender (1 hour 20 minutes). Cool, then remove chicken from sauce, shred meat (discard skin and bones) and place in a bowl. Remove whole spices from sauce, then refrigerate sauce and chicken separately, covered, until chilled (2 hours). Roast almonds on a tray until golden (5-7 minutes), cool, then chop coarsely and set aside. Spoon fat off top of sauce, then bring sauce to a simmer in a saucepan over medium-high heat. Whisk in eggs, then stir until sauce thickens (1½-3 minutes; eggs may scramble a little). Cool completely, then combine with chicken and herbs, season to taste and refrigerate
  • 02
  • Preheat oven to 190C. Brush a sheet of fillo with melted butter and place in a 22cm-diameter, 4cm-deep pie dish. Repeat with another 7 sheets, placing each slightly askew to the former so the dish is evenly covered (pastry will overhang the rim). Spoon filling into dish, fold in overhanging pastry, then top with individually buttered remaining fillo sheets, placing askew to each other as before. Trim edges, brush top with melted butter, scatter with sesame seeds and bake, turning pan occasionally, until pastry is golden and crisp (30-35 minutes). Serve hot from tin – the pastry softens if left to stand.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Fruity grenache rosé

Featured in

Jun 2016

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