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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.

The one-stop chop

Do all-in-one kitchen machines make the Jetsons-kitchen dream a reality?

"It slices! It dices!" Such were the catchcries for the first wave of kitchen machines, and now, not only do they heat and stir as well, but some also come with recipes built in. The Philips HomeCooker with Cutting Tower ($529.95) is sold with a Jamie Oliver recipe booklet, but Tefal's Cook4Me ($349) goes a step further, with 80 one-touch, pre-programmed recipes - the machine prompts you as you go. The category leader has in recent years been the Thermomix (around $1900), the first machine to really popularise the set-and-forget advantages of self-stirring, temperature-regulated mixers. Likewise, one of the big selling points of the HomeCooker is that you don't really need to do very much - the cutting tower chops and slices straight into the bowl and the integrated stirring function means a tired cook's only physical exertion will be walking away while it's running, which Philips says is perfectly safe. But while Thermomix proclaims its machine can chop, beat, mix, emulsify, mill, knead, blend, cook, stir, steam, weigh and melt, suggesting significant bench-space savings, none of these machines yet does a better job of every function than their equivalent dedicated appliances. And the time savings they trade on count in large part on the skill (and, crucially, the interest level) of the home cook in question.

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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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