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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.

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Shark Bay Wild Scampi Caviar

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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.

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.

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.

Fennel and orange sugared brioche


Begin this recipe a day ahead to prove the brioche.

You'll need

7 gm (1 sachet) dried yeast 125 ml (1/2 cup) lukewarm milk 100 gm raw caster sugar Finely grated rind of 2 oranges 410 gm plain flour 3 eggs, plus 1 extra, lightly beaten, for eggwash 185 gm softened butter 40 gm candied orange rind, finely diced 60 gm pearl sugar (see note) 1 tsp fennel seeds

Method

  • 01
  • Combine yeast and milk in an electric mixer fitted with a dough hook and stand until foaming (4-5 minutes). Add caster sugar and half the rind, mix to combine, then add flour in 3 batches along with an egg with each, kneading until smooth between each addition, then knead until shiny and elastic (4-5 minutes). With the motor running, gradually add butter and knead until incorporated (3-4 minutes). Add candied rind, mix to combine, transfer to a buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1½-2 hours). Knock back dough, return to bowl, cover with plastic wrap and weight with a large heavy plate. Refrigerate overnight to prove.
  • 02
  • Turn out dough onto a lightly floured surface and knock back, add 40gm pearl sugar and knead to incorporate, then stand for 10 minutes. Divide into 8 even pieces and roll into balls. Place a ball in the centre of a 2-litre, 20cm-diameter fluted brioche tin (see note), then arrange 6 balls around it. Place the remaining ball in the centre on top, cover with plastic wrap and a tea towel, and stand in a warm place until almost doubled in size (1-1½ hours).
  • 03
  • Preheat oven to 180C. Combine fennel seeds in a small bowl with remaining rind and remaining pearl sugar. Brush eggwash lightly over brioche, scatter with fennel seed mixture and bake until dark golden and well risen (20-25 minutes). Serve warm or at room temperature on the day of baking or lightly toasted the following day.

Note Pearl sugar is available from The Essential Ingredient and select delicatessens. If it's not available, coarsely crushed sugar cubes will achieve a similar result. If you don't have a brioche tin, you can use a loaf tin that's 11cm x 23cm and 10cm deep, arranging the dough balls side by side.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Aug 2014

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