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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.

Shark Bay Wild Scampi Caviar

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

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.

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.

Taming the Wilderness

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

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.

Red wine-poached tamarillos


You'll need

12 tamarillos 700 gm white sugar 350 ml red wine 1 vanilla bean, split and seeds scraped 1 qty chocolate mousse

Method

  • 01
  • Cut tamarillos almost in half lengthways, leaving stem end intact, set aside.
  • 02
  • Combine sugar, wine, vanilla bean and seeds and 250ml water in a saucepan, bring to the simmer over medium heat, stirring to dissolve sugar (3-5 minutes). Add tamarillos, cover with baking paper, weight with a plate, cook over low heat until tender (5-10 minutes).
  • 03
  • Remove tamarillos from syrup, then reduce syrup over high heat to 800ml (10-15 minutes). Cool slightly, then pour over tamarillos and refrigerate until chilled (2 hours). Serve tamarillos with chocolate mousse.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2010

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