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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.

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.

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.

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.

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.

’Nduja and mozzarella ciabatta with garlic and thyme oil


Sometimes, the simplest things are the best. Here, it's all about 'nduja - the spicy spreadable Calabrian salami - and the best buffalo mozzarella you can find. 

You'll need

4 ciabatta rolls, halved 150 gm ’nduja (see note) 250 gm buffalo mozzarella, thickly sliced Pickled onions, to serve   Garlic and thyme oil 100 ml extra-virgin olive oil 2 garlic cloves, very thinly sliced 2 tsp thyme

Method

  • 01
  • For garlic and thyme oil, heat ingredients in a small saucepan over medium heat until fragrant and garlic is light golden (2-3 minutes), then set aside.
  • 02
  • Preheat a sandwich press. Drizzle cut sides of ciabatta with a little garlic and thyme oil and spread bases with ’nduja. Top with mozzarella slices, season with sea salt and sandwich with tops. Toast until mozzarella melts (3-4 minutes), then cut into pieces, drizzle with garlic and thyme oil, and serve hot with pickled onions.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

’Nduja is available from select delicatessens. If it’s unavailable, substitute sliced spicy salami. Soften ’nduja at room temperature to make it easier to spread.

Drink Suggestion

Gutsy, earthy, Sicilian red.

Featured in

Sep 2016

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