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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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Taming the Wilderness

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

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.

What is black garlic?

Tasmanian black garlic

Tasmanian black garlic

Black garlic has been used as a health product in Korea for decades, but it's now a common addition to menus across Australia.

To make it, whole garlic bulbs are heat-cured over a period of weeks until the sugars and amino acids produce a substance called melanoidin, which renders the cloves dark, soft and almost chocolatey.

"It has a sweetness and natural acidity that's not too dissimilar to balsamic vinegar, but it also has quite a pronounced and strong savoury flavour," says chef Andrew McConnell of Melbourne's Cumulus Inc and Supernormal.

The team at Sydney's Moon Park pair it on their seed biscuit with spanner crab to lend an umami hit. "It's sort of like Vegemite on a Vita-Weat," says co-owner Ned Brooks. As for us, we think the cloves smell distinctly like Burger Rings.

Try black garlic in a dish of spaghettini with prawns and charred corn, on Afghan bread with labne, or with squid, chorizo, blood orange and spelt.

Find organic black garlic from Tasmania at tasmanianblackgarlic.com.au/blackgarlic

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