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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.

Does preparing raw seafood require special knife skills?

John Susman

John Susman

Not at all. Try cracking the lid off a couple of oysters and clams (the pre-blanched Cloudy Bay diamond-shell clams are perfect) and sit them on a bed of crushed ice and slurp them with a few drops of hot sauce, some grated frozen wasabi (available at most good Japanese grocers) and a drop or two of ponzu.

You don't have to be Shintaro to get a fast sashimi plate together either. Ask your fishmonger for a "saku" block (the traditional "hand" of skinless, boneless fish) each of tuna, salmon and snapper; place the heel of a sharp knife about half a centimetre in from the cross-edge of the saku and draw the knife down to the tip, cleanly making a classic sashimi slice. Continue until all the fish is sliced, then fan it out on a chilled plate. Serve it with some more grated frozen wasabi root and a good tokky-grade soy sauce diluted 70:30 with mineral water. Cleanse the palate between pieces with some chilled pickled ginger. With a glass of chilled Junmai-style sake, you'll have a super-fast and delicious feed, all in less time that it takes to get a pizza delivered.

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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