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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.

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.

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.

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.

The European
European
  • 161 Spring St,
    Melbourne, VIC
  • (03) 9654 0811,
    theeuropean.com.au
  • Sun-Thu 7am-11pm; Fri-Sat 7.30am-midnight

The European
-37.810947,144.972786

The European wears its cosy, artfully time-worn patina well - as well, indeed, as many of the Parisian bistros on which its warm, chessboard-floor-and-wood-panelled look is based. It's a Melbourne classic now, supported by a kitchen that works from a French base but also straddles Italian and English cooking, plus excursions to Greece and Spain, with finesse and apparent ease. Steak tartare, finely hand-minced with golden egg yolk atop, is balanced, its elements in tune. Pot-au-feu is a rustic classic rendered with urbane style, its mixed meats dressed at the table with a clear, subtle broth, accompanied by a halved marrow bone topped with crisped pork belly slivers and a parsley and shallot salad. The kitchen's assuredness might be completed with a passionfruit soufflé of distinct, but not overwhelming, tartness, with coconut gelato and a house-baked madeleine. This is the stuff of reveries.

 


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At a glance

  • Wine:
  • Three glasses
  • Price:
  • E $20-$30

    M $28-$41

    D $12-$16

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
    Breakfast
  • Cards:
  • American Express
    Diners Club
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ian Curley

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