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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 producers: Casa Motta mozzarella

Campania meets Queensland with delicious results. 

Who  Alessandro Motta began making mozzarella when he was just 13, attempting to recreate a taste of home. Trips back to Italy included classes with nuns at a monastery at Vallechiara, near Rome, where he learnt to mould mozzarella by hand. He now works as a cheesemaker at Olympus Cheese in Brisbane and has set up Casa Motta, an artisan side project with Olympus owners Michael and Desiree Gavriel to showcase buffalo-milk mozzarella.

Why Freshness is everything with mozzarella. The skin or rind should be porcelain-white and taut. "It needs to be like an onion when you break it with your fingers; there should be several different layers beneath," says Motta. "It also needs to be a little milky inside - you should feel the milk in your mouth when you bite.'' 

How Using buffalo milk from Cairns, in Far North Queensland, and Maleny, in the Sunshine Coast hinterland, and culture from Italy, it takes between six and seven hours of curd fermentation for the cheese to achieve the characteristic lactic buffalo mozzarella tang. "You need fermentation to be slow, to take its time, because as the curd ferments it eats the lactose to create lactic acid and this gives the right taste," Motta says. His hand-stretched cheeses are delivered to restaurants and delis in Brisbane the day they're made. 

Where Casa Motta is stocked at Brisbane delis such as Plenty West End, and served at Tartufo, Gun Shop Café and La Via. 

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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
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