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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.

Pi Yi


"This one is tiki royalty, having allegedly appeared on one of Don the Beachcomber's original postcard menus," says Alex Dowd of Sydney's The Cliff Dive. "That seems to make it legit with the bartending folk. Did we mention it's delicious?"

You'll need

30 ml Bacardi white rum 30 ml dark rum 30 ml fresh pineapple juice 20 ml passionfruit syrup (see note) 20 ml lime juice 2 dashes of Angostura bitters To top up: soda

Method

  • 01
  • Half-fill a large glass with ice, add all ingredients except soda, stir well, top up with soda and serve.

Note For passionfruit syrup, simmer 100gm sugar, the pulp of 2 passionfruit and 100ml water in a saucepan over medium-high heat for 5 minutes, then set aside to cool. Strain into a jug, pressing pulp to extract the most flavour. Passionfruit syrup will keep refrigerated for a month.


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