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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.

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.

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.

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.

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.

What to look for when buying seafood

Why does fish in restaurants so often taste better than what I cook at home?

It's all about sourcing the best fish and handling it with the same care as good chefs do in their restaurants. Start by heading to your fishmonger with an open mind, let them advise you on the best fish on the slab that day and design your dish from there. Buy the fish whole, check that it has clear, protruding eyes, red gills, a clean fresh seaweed aroma and is firm to the touch.

Once you've selected the perfect specimen, don't let it anywhere near fresh water; the chemicals such as iodine and chlorine will cause the protein to deteriorate and the fish will lose flavour, texture and moisture. If you aren't comfortable or inclined to dress and fillet the fish at home, ask your fishmonger to scale, gut and fillet the fish for you. Once it's dry-cut, keep it cold up until cooking, then make sure the cooking method is matched to the oil or fat content of the fish. Regardless of the type, don't use too much heat - the protein will split and the flesh will dry out. And never cook the fish through - it will continue cooking when removed from the heat. Be sure to rest your cooked fish before eating, allowing it to relax and the moisture to flow back evenly through the flesh. Last of all, remember that fish loves salt, but always salt after cooking to retain moisture.

Here are some fast seafood recipes to try.

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
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