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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.

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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.

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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.

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.

Dhal


This soupy curry (pictured with roti canai) uses yellow split peas, but you can use lentils if you like; remember to adjust the timing.

You'll need

1 onion, finely chopped 2 garlic cloves, finely chopped 1 tbsp finely chopped ginger 2 tbsp Malaysian curry powder (see note) 60 ml (¼ cup) vegetable oil 1 cinnamon quill 1 sprig fresh curry leaves 2 long green chillies, finely chopped 200 gm (1 cup) yellow split peas 500 ml (2 cups) coconut milk 1 tsp sugar, or to taste

Method

  • 01
  • Process onion, garlic, ginger and curry powder in a small food processor to a coarse paste.
  • 02
  • Heat oil in a saucepan over medium-high heat. Add cinnamon, curry leaves and chilli and fry, stirring, until fragrant (5 minutes). Add curry paste and stir occasionally until fragrant and slightly darker (5 minutes). Add peas, coconut milk and 250ml water, bring to the simmer, then reduce heat to low and simmer until peas are tender (45-50 minutes), adding extra water if getting too thick. Season to taste with sugar, salt and pepper and chilli powder if desired.

Note Malaysian curry powder is available from Asian stores. If it's unavailable, substitute a mild Indian curry powder.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2013

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