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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.

16
Orana
Modern Australian
  • Upstairs, 285 Rundle St,
    Adelaide, SA
  • (08) 8232 3444,
    www.restaurantorana.com
  • Lunch Fri noon-3pm

    Dinner Tue-Sat 6pm-10pm

Orana
-34.922626, 138.610128

Owner/chef Jock Zonfrillo combines unfamiliar native and familiar introduced ingredients in an exciting take on Australian cuisine. Seated in the small dining room decked out with understated 1960s Australian timber furniture, diners are presented with more than 24 dishes, running from bite-sized snacks through eight courses to a trio of desserts. Combinations balance saltiness and astringency with licks of sweetness: Kangaroo Island scallops with sharp, salty iceplant; wagyu intercostal topped with bittergrass; Coorong mulloway with native ruby saltbush berries and sea celery; rich kangaroo piqued by sow thistle and the spearmint tinge of oxeye daisy. Impressive tricks - taro ribbons cooked in rendered beef fat that taste intensely meaty, Dorrigo pepper adding pops of heat to a spoonful of pearl meat - come free of overblown presentation. Outstanding staff and an intriguing wine list complete the picture.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • Dégustation lunch $80

    Dinner $155

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Jock Zonfrillo

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