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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.

Sticky lamb ribs with chilli-vinegar


Finger-licking lamb ribs are irresistible, especially brushed with the sticky soy and chilli glaze we've made here. These ribs are perfect as a snack, but if you want to make a more substantial meal out of them, serve them with steamed jasmine rice and stir-fried Chinese greens.

You'll need

3 tsp white peppercorns 3 tsp cumin seeds 1 tsp dried chilli flakes 1 tbsp finely grated ginger 4 garlic cloves, coarsely chopped 1 tbsp vegetable oil 3 lamb rib racks (about 1.6kg) Thinly sliced spring onion, to serve   Chilli glaze 200 ml Chinkiang vinegar 100 gm honey 60 ml soy sauce 2 tsp Chiu Chow chilli oil (see note) 1 tbsp finely grated ginger 2 garlic cloves, finely chopped   Chilli vinegar 100 ml Chinkiang vinegar 50 ml soy sauce 1 tsp Chiu Chow chilli oil (see note) Pinch of caster sugar

Method

  • 01
  • Preheat oven to 140C. Dry-roast peppercorns and cumin seeds in a saucepan over medium heat until fragrant, adding chilli for the last 10 seconds (30 seconds). Tip into a mortar, add 2 tsp sea salt and pound with a pestle until crushed, then set half aside. Add ginger and garlic to remainder, pound to a coarse paste, stir in oil, then rub all over lamb racks and leave to marinate for 30 minutes. Place lamb in a roasting pan lined with baking paper and roast for 2 hours, then turn and roast until lamb is tender and starts to pull away from the bone (30-40 minutes). Remove from oven and cut into individual ribs.
  • 02
  • Meanwhile, for chilli glaze, simmer all ingredients in a saucepan over medium-high heat until mixture is reduced to a glaze consistency (15-20 minutes).
  • 03
  • Increase oven to 200C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (8-10 minutes).
  • 04
  • Meanwhile, for chilli vinegar, combine ingredients in a bowl and set aside.
  • 05
  • Scatter ribs with reserved spices and spring onion and serve hot with chilli vinegar.

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Additional Notes

Chiu Chow chilli oil is a roasted chilli and garlic oil available from Chinese supermarkets.

Drink Suggestion

Full-bodied shiraz.

Featured in

Aug 2016

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