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Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

Taming the Wilderness

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

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.

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.

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.

Bird fancying

Despite what a certain Kentucky "colonel" might have you believe, the key to good fried chicken isn't the secret herbs and spices; it's the simple matter of cooking it on the bone.

In Australia of late, restaurants have begun to fry more chicken and fry it better. Two of the best examples are near-neighbours in Sydney's inner west, Mary's (pictured above) and Hartsyard. An industrial-looking pressure-fryer is one of the secrets of the former, while the latter serves its version with Lowcountry sausage gravy and a buttermilk biscuit.

In Melbourne, the Wednesday-night special fry at Rockwell and Sons has recently clinched the lead, while Korean chain Kyochon still holds the title for Brisbane's best bird (Naruone and Arisun are also front-runners in Sydney).

Morgan McGlone, a chef who left Sydney for the charms of the American south, now heads the kitchen at Husk restaurant in Nashville, a city considered the mecca of deep-fried birds. His current approach sees the birds broken down into eight pieces, all on the bone, and brined in buttermilk and Crystal hot sauce. "I drain the chicken on a rack for an hour and toss it in a mixture of flour, garlic powder, onion powder, cayenne, celery seed and pepper." He fries the chicken for 13 minutes in peanut or canola oil, and likes to serve it with butter-bean succotash, braised mustards and watermelon. "And," he adds, "no self-respecting Southerner would ever use a fork to eat fried chicken."

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Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
18.11.2016
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