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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.

Missionary’s Downfall


"A deliciously fresh, herbal tiki cocktail created by Don the Beachcomber circa 1948," notes White Lightning's Richard Boccato. "The sweetness of peach and honey combine well with the freshness of mint and lime, with white rum providing the backbone and pineapple coming to the party providing fruity length."

You'll need

45 ml white rum 30 ml fresh pineapple juice, plus pineapple wedges, to garnish 22 ml lime juice 22 ml honey syrup (see note) 15 ml peach liqueur 8-10 mint leaves, plus sprigs to garnish

Method

  • 01
  • Combine rum, pineapple juice, lime juice, honey syrup, peach liqueur, mint leaves and ½ cup crushed ice in a blender and blend on high speed until ice becomes liquid. Taste for balance, adjusting with more lime juice, rum or syrup and re-blending as necessary.
  • 02
  • Pour into a hurricane glass, garnish with mint sprigs, fresh fruit, umbrellas and the like, and serve.

Note To make honey syrup, gently heat 3 parts honey to 1 part water in a saucepan over medium heat, stirring to combine, then set aside to cool.


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Jan 2014

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