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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.

Shark Bay Wild Scampi Caviar

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

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.

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.

Taming the Wilderness

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

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.

Best seafood for winter cooking

John Susman

John Susman

It seems everyone craves seafood in summer, relaxing over a barbecue or peeling cooked prawns on a pier, but winter is a fantastic time for it, too - especially shellfish.

They're thick and meaty at this time of year because they've fattened up for the winter. Plus, shellfish are so rich in nutrients, they're sometimes referred to as a winter health tonic. New-season mussels are among my favourite kind of shellfish available in winter. With many now available pre-scrubbed and de-bearded, they really are the ultimate fast food. Simply steamed with white wine, garlic and herbs, then finished with a slug of good crème fraîche, they make a delicious meal in minutes. Don't bother with the old wives' tale about discarding the shells that don't open.

As it steams, the mussel opens when the adductor muscle inside the shell breaks. If that muscle doesn't sever or separate, it's generally just because there's a bigger mussel inside. Closed mussels can be cooked a little longer and you can prise the shell open with a knife.

So, warm the cockles of your heart with a big bowl of new-season mussels this winter.

Here are some mussel recipes to try:
Mussel and saffron soup

Mussels with buttered polenta

Mussels and beans

Normandy mussels

Gratinated mussels

Moules à la Normande

Illustration Lauren Haire

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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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