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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.

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.

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.

The producers: Goolwa PipiCo

Sweet, juicy and ready in a flash - South Australian pipis are some of the best in the country, and one particular fishery is leading the way.

WHO Three family-owned pipi fisheries on South Australia's Fleurieu Peninsula joined forces two years ago to create the Goolwa PipiCo. Its new processing plant at Port Elliot handles 300 tonnes of pipis harvested from pristine beaches near the mouth of the Murray River. By halving the volume of pipis harvested from this area a decade ago, the company won a sustainability award at the 2015 SA Food Awards.

HOW South Australia's pipi industry has grown swiftly in the past 10 years to deliver restaurant and retail produce worth more than $4 million a year. "They were used only as fishing bait, but then restaurant chefs started featuring pipis, and retail interest took off," says the company's managing director, Tom Robinson. The pipis are harvested by hand-raking a 60-kilometre stretch of uninhabited beach on the Younghusband Peninsula; Goolwa PipiCo takes 60 per cent of the local catch.

WHY "We have a reputation for the best pipis in the nation," says Robinson. "The pipis we harvest are smaller in size and sweeter in flavour than New South Wales pipis, and are popular among consumers because they provide more per kilogram." Goolwa PipiCo sells pipis in half- and one-kilo modified atmosphere packs (a vacuum-sealed system that ensures the freshness of live, purged cockles in brine), and has notched up sales of more than 100,000 bags since September 2014. About three-quarters of the catch goes to Sydney and Melbourne, to restaurants such as Attica, Aria and Spice Temple, with about five per cent exported to Asian markets. "In Australia, it used to only be Asian restaurants that wanted pipis, but now we have demand across all sectors, largely because they're so versatile," says Robinson. "You see them in pasta, seafood broths, salads - my favourite is to toss them on the barbecue, take them off just as the shells begin to open and smother them in butter, garlic, lemon juice, tarragon and capers. They just add something special to a dish."

WHERE Goolwa PipiCo pipis sell for $15 per kilogram and are available nationally. For stockists, call (08) 8554 3706. 

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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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