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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.

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.

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.

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.

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.

Millbrook Winery
Modern Australian
Millbrook Winery
-32.336954,116.061504

Roughly an hour from Perth, Millbrook Winery quickly replaces hectic city stress with country charm and earthy cooking set against one of the state's more picturesque dining backdrops. Back-vintage wines that are available for a fraction more than new releases make yet another compelling reason to take the drive out to Jarrahdale. The friendly waitstaff point out a fig tree by the lake that yields fruit for a tasting plate of cold beef fillet with grape, fig and rockmelon - just one example of the starring role played by estate-grown produce. Later, slow-cooked beef brisket and creamed corn, drizzled with a cheese sauce, provides a gutsy protein hit, while a large pork chop with sauerkraut slaw - a little light on the fermented cabbage, sadly - is topped with a crowd-pleasing curl of crackling, just as it should be. The combination of berry curd and macadamia butter with chocolate sorbet makes a satisfying finish.


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At a glance

  • Price:
  • E: $17-$22

    M: $38

    D: $10-$16

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Guy Jeffreys

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