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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.

Shark Bay Wild Scampi Caviar

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

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.

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: French Saloon, Melbourne

French Saloon, Melbourne

French Saloon, Melbourne

Join us for a Gallic-accented dinner at modern Melbourne bistro French Saloon to celebrate White Shirt Day.

There's a new player in Melbourne's Little Bourke Street. The soft-accented French Saloon, replete with bentwood chairs, timber tables and a lofty red ceiling, set up shop inside a former apartment adjoining Kirk's Wine Bar in February. It's the seventh and latest addition to restaurant power trio Ian Curley, Con Christopoulos and Josh Brisbane's portfolio of eclectic eating spaces.

"A lot of people forget that eating is supposed to be about enjoyment," says Curley. "People get caught up with the architecture of a plate."

Head chef Todd Moses, formerly of Supernormal, describes the food as "bistronomy". "We're a modern Melbourne bistro with a European feel but we want to avoid getting locked into the classics," says Moses. Join us for dinner where the menu includes robust offerings such as crumbed and fried fromage de tête - braised and shredded pig's head - before a salade gourmande of duck served three ways: cold-smoked ham from the in-house butcher, pan-roasted offal and a quenelle of liver parfait.

A bitter dark chocolate and hazelnut shortcrust tart rounds out the sweet side with a Cognac Manhattan. As ambassador for the Ovarian Cancer Research Foundation, Curley invites guests to wear white on the night in support of White Shirt Day on 2 May. "As it's the tenth year of OCRF, I think it's important to help stamp out this insidious disease."  

Join us for dinner at 6.30pm on Monday 2 May at French Saloon, first floor, 380-384 Little Bourke St, Melbourne, Vic. The cost of $125 includes dinner, wines and a $10 donation to the Ovarian Cancer Research Foundation.

To book, visit trybooking.com/KMSW.

For more on OCRF, call 1300 OVARIAN or visit ocrf.com.au

French Saloon menu

* Anchovy toasts, guanciale and Espelette

* Yasa caviar, potato blini

* Pig's head cheese beignet
NV Bellussi Prosecco, Valdobbiadene

* Kingfish crudo, gravlax dressing, confit egg yolk and carrot 2012
Monopole Riesling (made by Whittmann), Rheinhessen

* Duck salade gourmande, hazelnut vinaigrette
2014 Gabriel Rosé, Grenache, Bandol, France

* Short rib of beef, mustard leaf, sour onion and bone marrow
2014 Brusset, Côtes duVentoux, Grenache Dominant, France

* Bitter chocolate tart, clotted cream Cognac Manhattan
(cocktail of Cognac, vermouth and bitters)

* Petits fours to finish  

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