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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.

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Biota Dining
Modern Australian
  • 18 Kangaloon Rd,
    Bowral, NSW
  • (02) 4862 2005,
    www.biotadining.com
  • Lunch Fri-Mon noon-2pm;

    Dinner daily 6pm-9pm

     

Biota Dining
-34.486429,150.416687

Biota Dining sits low in the Bowral landscape, all Scandi-cool polished concrete, mid-century-inspired furniture, scrubbed timber and low light. Local, seasonal ingredients are the focus and several snacks are a happy introduction, whether with fine wine or the interesting soft options. Subsequent dishes are a mixed bag. Sweet spanner crab and slivers of white peach are beautifully delicate, albeit overpowered by the fermented cabbage beneath; beef cooked over coals is textbook rare, paired with charred leek and crisp potato-water wafer and the unexpected addition of pickled elder leaves. Less successful is piglet, clams and toasted grain milk, a combination of flavours served lukewarm that we'd happily skip. Desserts return to form, not least the yoghurt soft-serve with Biota honey. There are good things here - the room, the warm and welcoming service and bold choices in the kitchen. One thing Biota is not is run-of-the-mill.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • 5 courses $98

    7 courses $158

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • James Viles

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