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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.

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.

Bundarra Berkshires pork

Old-breed English pigs and classic French technique meet in southern New South Wales.

Who Lauren and Lachlan Mathers are a husband and wife team with a herd of 80 Berkshire breeding sows at their property in Barham in southern New South Wales. Lauren, a country cook who owned the local café/deli, is an ardent Francophile who discovered her latent love of charcuterie in Paris, eating rillettes on the lawn under the Eiffel Tower.

How Lauren is the farmer and butcher. She sells prime cuts at farmers' markets and to restaurants. The full-flavoured but lesser-loved cuts are made into rillettes and fricandeaux. The rillettes are made from brined, shredded, slow-cooked pork cuts that are seasoned, blended with clarified lard, sealed and pasteurised. The fricandeaux, meanwhile, are made from soft trim minced with starchy potatoes and onions, seasoned with salt, pepper and nutmeg, shaped into balls, then wrapped in caul fat, roasted, placed in a jar, covered with cooking juices, then sealed and sterilised. The Little Smoked Hams, meanwhile, are made from the six different leg muscles, which are brined with allspice, bay, juniper and local grapefruit juice for a week, then slowly hot-smoked for eight hours over river redgum chips.

Why Spread on crusty bread and served with a glass of muscadet, the rillettes capture the allure of French charcuterie to a tee. While the traditions of some French regions call for generous spicing of their fricandeaux, Mathers has opted for a relatively neutral recipe that lets the full flavour of the pork come through. It's also quite delicious with pinot noir. The hams are wonderfully spiced, robustly smoked, and best served thinly sliced with a little salad.

Where Rillettes and fricandeaux, $15 for 280gm, Little Smoked Hams, $42/kg, Little French Hams, $65/kg. bundarraberkshires.com

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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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