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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.

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.

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.

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.

13
Tetsuya's
Modern Australian
  • 529 Kent St,
    Sydney, NSW
  • (02) 9267 2900,
    tetsuyas.com
  • Lunch Sat noon-2.30pm

    Dinner Tue-Fri 6pm-9.30pm, Sat 6.30pm-9.30pm

Tetsuya's
-33.875154,151.204976

Tetsuya's is the perfect tonic for anyone weary of the shared plate/no bookings paradigm. From the personable, suave greeting on arrival to the meticulously maintained, Japanese-themed rooms (light-dappled by day, moodily dramatic at night), impeccable floor staff and creative, continent-hopping wine list, the restaurant is a masterclass in fine dining. Tetsuya Wakuda's 10-course dégustation is a finely realised balancing act of Japanese and European flavours, old-favourite dishes and newer additions. Mainstays, such as confit ocean trout with unpasteurised roe or the mirror-finish chocolate cake, could not be removed for fear of rioting. There'd be a similar outcry if the Japanese-style savoury custard or the deftly cooked duck breast left the building. A meal here is a seriously expensive undertaking, but the forensic attention to detail makes this one of Sydney's - and Australia's - peak dining experiences.

 


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • Dégustation $220

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Private room
  • Cards:
  • American Express
    Diners Club
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Tetsuya Wakuda & Kevin Mok

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