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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

Taming the Wilderness

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

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.

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.

Catalina
Modern Australian
Catalina
-33.871839,151.263273

One could assume that a restaurant so well located might rely on its good looks to get by. Not so. The views of Rose Bay may be seductive, but the food is equally commanding. Seafood is the star, as an entrée of seared scallops with a tiger prawn and snapper brandade, leek purée, seaweed and leek crisps, for instance, or the poached marron tail with orange aïoli ably demonstrate. Among the main courses, confidently cooked lobster finds a fitting contrast in ink-black fettuccine and tomato and chilli-infused lobster oil, while smoked duck breast with caramelised stone fruit, chestnut purée and cherry jus shows as much finesse. Desserts are difficult to resist; caramelised fig with bitter caramel mousse, brik pastry and sugared pistachio remains the standout. Service is attentive, and the wine list is well considered. Finish with a cocktail on the deck, watching the seaplanes land, to round out this classic Sydney dining experience.          

 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • E $28-$38

    M $36-$55

    D $22-$26

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Mark Axisa

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