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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.

94
Co-op Dining
Modern Australian
Co-op Dining
-31.95394,115.87696

If the two-bite wonders that kick off dinner aren't the city's best snacks, they're certainly its most interesting. From dainty duck heart and blueberry toasts to beef tendon puffed into chicharrón-style crackers, these opening dishes exemplify Co-op Dining's source-local, cook-global credo. It's not all finger food and animal offcuts, though. Rosy duck breast with roasted oyster mushrooms and glassy shards of fried cabbage is a picture of earthy savour, while an oxheart tomato filled with house-made ricotta shows a lightness of touch. Genteel staff, while knowledgeable about the food and thoughtful beer and wine options, don't always crackle with the same energy as the kitchen. We'd love to see Co-op Dining take that next step, but, for now, parting shots such as honey and lavender ice-cream with miso caramel close the night on a high. And the offer of a freewheeling five-course vegetarian menu served on Tuesdays? Very cool.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 5 courses $99, 10 courses $125

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Kiren Mainwaring

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