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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.

Shark Bay Wild Scampi Caviar

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

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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

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.

GT reader dinner: Spice I Am, Sydney

Sujet Saenkham, Spice I Am

Sujet Saenkham, Spice I Am

Sydney Thai favourite Spice I Am welcomes us for a home-style feast, made for sharing.

Spice I Am chef Sujet Saenkham knows a thing or two about home-style Thai cooking: he's built an institution out of it, and has sure had plenty of practice. In a small village south-west of Bangkok, way before he'd even dreamed of owning five restaurants in Sydney, Saenkham developed his understanding of flavour, balance and - you guessed it - spice, preparing meals for his rice-farming family.

"I'm the oldest, so I learned from my mother how to look after everyone," he says. "Now I pass what she taught me on to my family, my staff and our guests at the restaurant."

For this month's reader dinner, Saenkham presents his favourite dishes from his new cookbook, Spice I Am. They span central and north-eastern Thailand, as well as southern-style family recipes learned in Phuket.

For GT readers, Saenkham will kick things off with country-style fishcakes followed by minced pork with rice noodles in broth, then a ginger, roasted coconut, crushed cashew nut and pork-floss salad.

Part of the fun of Thai food is sharing it - and both the slow-cooked beef curry and signature wok-tossed pork belly call for exactly that. A finale of steamed coconut rice pudding makes the perfect complement to the tang and spice of this Fine Dining Lovers event.

Join us for dinner at 7pm on Monday 18 May at Spice I Am, 296/300 Victoria St, Darlinghurst, NSW. The cost of $120 per person includes wines by the glass, S.Pellegrino and Aqua Panna waters, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 9332 2445. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Spice I Am menu
Siam Passion cocktail

* Alto mixed olives
* Thai fishcake with holy basil
* Miniature vegetarian curry puff
Singha beer

* Phuket-style fish curry in banana leaf
* Minced pork and rice noodle broth with steamed pork roll
2013 Pacha Mama Riesling, Victoria

* Salad of pork floss, ginger, coconut, cashew nuts and Chinese broccoli
2013 Nigl Grüner Veltliner, Krems
* Fried king prawn with tamarind sauce
2013 Te Kairanga Runholder Pinot Noir, Martinborough

* Phuket-style curry of cod, Thai black mushroom and betel leaf
* Slow-cooked beef green curry with eggplant
2012 Domaine Pichot Vouvray, Loire Valley
* Stir-fried pork belly with chilli jam
2012 Solar Viejo Tempranillo, Rioja

* Steamed rice pudding

SPONSORED BY FINE DINING LOVERS

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Gourmet Institute Event 12: Mark Best
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GT x STILY Christmas Boutique
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