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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.

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.

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.

Fins
Seafood
  • 5/6 Bells Blvd,
    Salt Village,
    South Kingscliff, NSW
  • (02) 6674 4833,
    www.fins.com.au
  • Lunch Fri-Sun noon-3pm

    Dinner daily 5.30pm-10pm

Fins
-28.255857,153.575725

Cleverly disguised in a crush of eateries in a northern NSW resort, Fins is high-end dining, with a casual façade, and a seafood focus. Chef Steve Snow has international form, which becomes evident in his deceptively simple seafood constructions that are big on taste. The scallops with buttery leek, crisp prosciutto and cauliflower purée are a lesson in smoke and sear - rich and balanced. The "Korean-style" barbecue pork belly with char-grilled king prawns is all crunch and squelch, lightened by a pickled papaya salad. A dessert of finger lime panna cotta and lemon myrtle crumble displays a smart, eclectic combination of techniques and flavours. The service is no-nonsense, friendly and attentive, without being intrusive or overbearing, while the impressive wine list takes a global view, with atypical matching that is both astute and effective. A perfect road-trip interlude.

 


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At a glance

  • Wine:
  • Three glasses
  • Price:
  • E $21-$27

    M $39-$44

    D $11-$17

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Steven Snow

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