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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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

The Ugly Duckling, Richmond

The Ugly Duckling, Richmond

The Ugly Duckling, Richmond

Swan Street in Melbourne's Richmond is on the up. Just a few months back we reported that our favourite fried-chicken slinger, Morgan McGlone, would open another outpost of Belle's on Swan Street. Now comes The Ugly Duckling, East Richmond's newest wine and cocktail bar, which is anything but ugly.

A project by David Abela (founder of 3 Degrees Marketing), Andrew Ryan (Mitchelton Wines, Melbourne Pub Group), and Daniel Vid (Circa, Newmarket Hotel and Middle Park Hotel), The Ugly Duckling opens this week on the site of one of Melbourne's first department stores, Balls Corner, a 19th-century, heritage-listed building.

Abela has owned the property for 10 years and, unsure of exactly what he wanted to do with it, he's always referred to it as the ugly duckling."The exterior of the building is quite ordinary and can be easily dismissed," he says, "but when you look a little closer, there's something special about it. It feels intimate and residential."

Melbourne design-firm Hecker Guthrie is responsible for the fit-out, which features a dimly lit space at the front with a custom-designed, grey marble bar, and a larger seating area underneath the building's original glass atrium at the rear. Plenty of indoor plants, natural wood surfaces and Bouroullec furniture lend the space a conservatory-like feel.

The menu, Abela tells us, is focused around "European-style hospitality" and dishes "that enhance and support the drinking experience". So far, this includes warm olives and truffle potato crisps (served on handmade ceramics from Mud Australia), plus larger boards of cheese from Richmond Hill Café & Larder and charcuterie. On the drinks front, there are more than a hundred wines, including Giaconda Chardonnay and Patrice Rion Burgundy, and plenty available by the glass.

"Andrew, Daniel and I love entertaining," says Abela. "We wanted to create somewhere that's as equally suited to a pre-dinner Peroni as it is to a long night of wine and cocktails with friends."

Barman Nick Selvadurai (formerly of Cookie) will mix cocktails such as the Bitterball Bucks (Tanqueray 10, pink grapefruit juice, Campari spheres, Champagne) and, for the after-dinner set, handmade chocolates from Malvern's Ministry of Chocolate are available from the bar.

"It's a similar feel to how you'd entertain at home," says Abela. Albeit a home with a full suite of Riedel.

The Ugly Duckling, 238 Swan St, Richmond, Vic, (03) 9429 1498; open daily 3pm-1am. 

Not in Melbourne? Here are six other cosy bars from around the country.

 


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