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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."

Park Hyatt Sydney 25th anniversary dinner

Ross Lusted, Alessandro Pavoni and Franck Detrait

Ross Lusted, Alessandro Pavoni and Franck Detrait

Sydney's Park Hyatt has had its fair share of culinary stars, and on 15 July chefs past and present will prepare a special dinner to mark the harbour-side hotel's 25th anniversary.

Franck Detrait, the current executive chef of The Dining Room, will be joined by Hyatt alumni Ross Lusted of The Bridge Room and Alessandro Pavoni of Ormeggio, along with pastry chef Fabien Berteau of the Park Hyatt Paris-Vendôme, who is being flown into town for the occasion. Together their eight hands will conjure up a four-course meal, with Park Hyatt sommelier Filippo L'Episcopo matching the wines.

Each chef will prepare a dish that reflects their style of cooking, encompassing "seafood, Italian and classical".

"I think it's really nice to see how three chefs and a pastry chef who cook quite differently all have a different interpretation about what dining at the property is all about," says Lusted.

For Lusted, who cooked at the Park Hyatt Sydney in the late '90s, the return to the kitchen is an exciting one. The establishment, he says, "has such a connection to the harbour and such a connection to Sydney".

And with proceeds being donated to Camp Quality, Heart Research Australia and SIDS and Kids, it's an event to feel good about, too.

"It's going to be an eclectic dinner," says Lusted, "in terms of how we fit and how we have evolved since we've been there and left there."

8 Hands in The Dining Room at the Park Hyatt Sydney will be held on Wednesday 15 July 2015. Seats are $295 per person, including hors d'oeuvres and Champagne. For more information, contact The Dining Room: (02) 9256 1661 or phsydney.diningroom@hyatt.com

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