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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.

A fried chicken and wine festival in Sydney’s Inner West

Butter's fried chicken sandwich

Butter's fried chicken sandwich

Cake Wines teams up with Mary's, Butter and more for Birds of the Inner West.

Birds of the Inner West, a food and wine festival featuring several of Sydney's fried bird purveyors matched with plenty of pour from Cake Wines, is back this month for a second round.

Back in July, Birds of Redfern festival sold out of chicken burgers almost entirely in the first few hours. This time around, Cake Wines and festival co-founder, self-professed "wing king" and GT contributor, Andrew Levins, have fine-tuned the event by relocating to the much larger Public House Petersham and splitting the day into two ticketed sessions.

"The first one was manic," says Levins. "We were learning how to run a fried chicken festival as we were running a fried chicken festival. This time there's just more of everything: more vendors, more bars, more space, more chicken."

The line-up includes five of Sydney's established fried chicken joints, with fried chicken sandwiches and burgers leading the way from Newtown favourite Mary's and Surry Hills's Butter. The Erskineville Hotel's Southern-style smoked buffalo wings will also make an appearance, as will Public House's own take on the bird. There's even a chocolate fried chicken dessert with candied double-smoked speck and maple from Down N' Out. For Levins, Belly Bao's fried chicken "baoger" is the pick of the pack: "[It's] definitely the fried chicken I've eaten the most in the last two years," he says.

Cake Wines will pour their Art Series wines throughout, though if you prefer a brew with your burger, Public House specialises in craft beers. Come nightfall, DJs will transform the car park into a dancefloor - expect at least one round of the Chicken Dance.

Birds of the Inner West, Sunday 23 October,Public House Petersham.292 Stanmore Rd, Petersham, NSW. Tickets are $15 for each session; 12pm-3pm and 4pm-7pm. For tickets visit: cakewines.com/blogs/thingswedo/birds-of-the-inner-west

 

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