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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.

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.

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.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

How to pack seafood for short trips

John Susman

John Susman

How can I pack seafood to take to the beach house this Easter?
Every minute fresh seafood is exposed to temperatures greater than 4C reduces its shelf life by an hour. Speak to your fishmonger in advance and ask for the freshest fish. Don't be committed to a particular species, especially if it's wild; work your recipe around the fish, not the other way around. Although it means a little more work, the ultimate way to transport fresh fish is whole - scales on, guts in. But if you want to do the prep before heading off, again, ask your fishmonger for the freshest fish, have them dry-fillet it and then wrap it tightly in Go-Between freezer film, before vacuum-sealing it or wrapping it tightly in plastic wrap; the freezer film will prevent the fillets from sweating. Either way, the fish should be buried in a plastic bag of ice sprinkled with sea salt. Wrap this parcel in a blanket of newspaper, then pack it in an Esky with ice bricks. This will give you a good six-hour headstart on any temperature abuse. Top-notch frozen seafood is also a good option; the key is thawing it slowly in the fridge, ideally in a sealed container with a cake rack or drip tray keeping the seafood up off the base.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. Check out our How-To section for more expert advice.

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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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