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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

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

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.

Handmade busiate with pesto Trapanese


Pesto comes in many guises, from the bright-green basil version to this tomato-and-almond number hailing from the coast of Sicily. We've opted for handmade pasta, which is a bit of extra work, but has a beautiful texture and is especially impressive if you're cooking for friends. If you prefer, you could use shop-bought busiate or another similar-shaped dried pasta such as strozzapreti. A scattering of fresh mint adds an extra burst of summer flavour.

You'll need

80 gm blanched almonds 6 ripe Roma tomatoes, a cross scored on the bases 4 garlic cloves, coarsely chopped Handful of basil, torn 100 ml extra-virgin olive oil To serve: mint and finely grated parmesan   Pasta dough 450 gm (3 cups) “00” flour 3 eggs 2 egg yolks 1 tbsp extra-virgin olive oil

Method

  • 01
  • For pasta dough, combine flour in a bowl with a large pinch of fine sea salt, make a well in the centre, then add eggs and yolks. Whisk oil into eggs with a fork until combined, then start mixing in the flour, adding a little water if necessary to form a firm dough. Knead on a lightly floured surface to form a dough, cover and set aside to rest for 30 minutes.
  • 02
  • Pinch off a pea-sized piece of dough (keep remaining dough covered to prevent it drying out) and roll on a work surface to form a cylinder about 2mm thick. Place a wooden skewer or very thin piece of wooden dowel lengthways across one end of the cylinder and roll so pasta wraps around the skewer to form a long spiral. Slip pasta off skewer and place on a floured tray, then repeat with remaining pasta dough. You can cook the pasta straight away or stand until dried and store in an airtight container for up to a couple of days.
  • 03
  • For the pesto, preheat oven to 180C, spread almonds on an oven tray and roast until golden (5-6 minutes), then set aside. Meanwhile, blanch tomatoes until skins split (1 minute), plunge in a bowl of iced water, then drain and peel. Halve tomatoes, scoop out seeds, coarsely chop flesh and set aside. Pound garlic, basil and 2 tbsp oil with a mortar and pestle until a coarse paste forms. Add almonds and pound to a medium-fine texture. Add tomatoes in batches, coarsely crush, then add remaining oil and pound to combine. Season to taste.
  • 04
  • Cook pasta in a large saucepan of boiling salted water until al dente (5-6 minutes), then transfer with a slotted spoon to a large bowl (a little of the pasta water is also fine because it helps to form a sauce). Add pesto and toss to coat, scatter with mint and serve warm or at room temperature with grated parmesan.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Bold nero d’Avola.

Featured in

Mar 2015

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