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Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

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.

Taming the Wilderness

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

Shark Bay Wild Scampi Caviar

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

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.

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.

The Producers: Kai Ho sea vegetables

Tasmanian konbu (top) and Mekabu.

Tasmanian konbu (top) and Mekabu.

Get your daily dose with sustainably grown, hand-harvested seaweed.

WHO Kai Ho, "ocean's treasure" in Japanese, is a joint venture between Tasmanian seafood processor James Ashmore and Dr Craig Sanderson, an academic who moved to Tasmania from Victoria more than 30 years ago to indulge his passion for seaweed.

WHAT Kai Ho harvests two introduced seaweed species considered invasive in Tasmania: Undaria pinnatifida, from which they produce wakame and mekabu, and Grateloupia turuturu, or red lettuce, a spectacular red seaweed. Providing that new government permits are approved, they'll soon also harvest Lessonia corrugata, native only to Tasmania and a substitute for Japanese konbu, and Chaetomorpha coliformis, or mermaid's necklace - strands of small, bright-green translucent balls that explode in the mouth with the taste of salt and cucumber.

HOW Tasmania's cool waters are ideal for harvesting seaweed. At present, Kai Ho's produce is harvested off the east and south coasts by diving or foraging in intertidal waters. Harvesters are trained to recognise the correct species (there are over 2,000 varieties in Australia and many look similar) and gather them in a way that's sustainable. Most Kai Ho seaweed is salted, frozen or dried for sale but some, such as mermaid's necklace, is sold fresh. As well as its capacity to add umami flavours to many dishes, seaweed is also packed with vitamins and minerals.

WHERE Dried wakame, Tasmanian konbu and mekabu are available from oceantreasure.com.au or nationally in various health-food stores. Kai Ho seaweed is also available direct from Ashmore Foods, 32 McIntyre St, Mornington, Tas. For a full list of stockists call (03) 6244 3188.

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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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