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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.

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.

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.

Dainty Sichuan
Chinese
  • 176 Toorak Rd,
    South Yarra,
    Melbourne, VIC
  • (03) 9078 1686
  • Lunch Wed-Mon 11.30am-3pm

    Dinner Sun-Thu 5pm-9.30pm, Fri-Sat 5pm-10pm

Dainty Sichuan
-37.839264,144.993046

Sichuan food, like sado-masochism, is not for everyone. ("Makes Mexican food taste like sorbet," warns AA Gill.) But for fans of its pleasure and chilli-fuelled pain, this is a high temple. Intelligent ordering is important. For every three-alarm dish (say, spicy pork stomach threads doused in chilli oil), look for a refreshing cleanser: perhaps cool braised beef, redolent of five spice, or those preserved duck eggs commonly known as century eggs. Black gelatinous ovals enclosing a purple-black-green yolk, they're the oddest of comfort foods. The best dishes achieve their own balance, exemplified by delicately poached chicken, dressed with soy and thin strands of spring onion and cucumber, then fiendishly invigorated with chillies and Sichuan pepper. English-speaking service has improved over the past year as have interiors (thanks to a recent renovation); a wine list now exists, though remains somewhat perfunctory.

 


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At a glance

  • Price:
  • E $8-$16

    M $18-$30

  • Feature:
  • BYO
    Licensed
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Tina Li

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