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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

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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.

Taming the Wilderness

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

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.

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.

Calamari, pomelo and chilli salad


You'll need

6 calamari, cleaned (see cleaning squid and calamari) 1 pomelo, segmented, segments broken ½ cup each (firmly packed) coriander and mint leaves, coarsely torn 3 golden shallots, very thinly sliced 1 long green chilli, seeds removed, cut into julienne   Chilli dressing 2 green birdseye chillies, coarsely chopped 1 garlic clove, coarsely chopped 2 tsp light soft palm sugar 2½ tbsp lime juice, or to taste 1½ tbsp fish sauce, or to taste

Method

  • 01
  • For chilli dressing, pound chilli, garlic and a pinch of salt with a mortar and pestle to a fine paste. Add remaining ingredients, check seasoning (it should be a balance of hot, salty, sour and sweet), then set aside.
  • 02
  • Blanch calamari in salted water (30 seconds-1 minute). Drain, then combine in a bowl with remaining ingredients and chilli dressing and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2009

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