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Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

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.

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.

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.

Felix's St-Tropez Spritz

Hedonism in a glass, just waiting for the right beach bar.

"This is a French twist on the now classic Negroni Sbagliato," says Ben McFarlane, manager of the bars at Sydney's Ivy complex. At crowd-favourite Felix, he gives the sparkling version of the Negroni a French accent with the addition of Lillet Blanc and French sparkling wine. It's a celebratory drink ideal for sharing with friends, he says.

"I looked for flavours that represent French culture, and when I think where this drink would be best enjoyed I can't think of anywhere more suitable than St-Tropez." Bikinis optional. Felix, 2 Ash St, Sydney, NSW, (02) 9240 3000. 

Muddle a wedge each of orange and lime in a large tumbler, then add 30ml of Aperol, 10ml of both Noilly Pratt and Lillet Blanc and a dash of grapefruit bitters. Add ice, stir well, and top with 20ml of soda water and 50ml of dry sparkling wine (at Felix, it's Pfister Crémant d'Alsace or Chandon). Garnish with fresh slices of orange and lemon and serve. The base can be made in advance and in bulk and kept in the fridge; simply top each glass with soda and fizz to serve.

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