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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.

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.

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.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Kochi yuzu dinner, Tetsuya's

Oysters with Kochi yuzu, ginger and olive oil

Oysters with Kochi yuzu, ginger and olive oil

Yuzu. It's the zingy citrus you've probably seen drizzled over raw fish, mixed through cocktails or churned through mayonnaise. In Japan, it's widely used in winter to add another level of flavour to hot dishes such as soup, or even as an ancient form of bath bomb. Japan's Kochi prefecture is the number one producer of yuzu, and the juice its farmers export to Australia (getting the fresh fruit past Customs is a fairly difficult exercise) is considered some of the best in the business.

Tetsuya Wakuda put the spotlight on Kochi yuzu this week, hosting an eight-course dinner in its honour. We joined in for a taste of the fun.

The food Wakuda turned up the Japanese-citrus dial with oysters seasoned with yuzu, ginger and olive oil; skewered John Dory immersed in a shot glass of yuzu juice, sea water and spring vegetables; near-translucent sheets of raw cuttlefish with yuzu and squid ink tapioca pearls; and a delicate composition of yuzu granita and yuzu jelly, finished off with an uplifting leatherwood honey ice-cream.

The drink Kirin Fuji apple and ume cider, Kirara Kikusui junmai sake, 2011 Pierro Chardonnay for Tetsuya's and 2009 Torbreck Mataro for Tetsuya's.

We loved Of all the yuzu-accented flavours, the granita and jelly with those subtle leatherwood notes got the money in our book.

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