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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.

Africola, Adelaide

Duncan Welgemoed and James Brown

Duncan Welgemoed and James Brown

Smoke, flame and ash from a fire pit will inform the modern South African-themed menu at Adelaide newcomer Africola. Chef Duncan Welgemoed has drawn on his heritage to create "a serious eating house and shebeen", while his business partner, radical designer James Brown of graphic design studio Mash, has conjured a bold look embracing an informal party vibe.

Welgemoed (who also runs Bistro Dom) has embraced cherished South African favourites cooked by his chef father and mother, as well as culinary influences from South Africa's myriad cultures: Portuguese, Indian, Malaysian, Dutch and several African tribes. "This is food I have cooked my entire life for my family," Welgemoed says. "To do this in a restaurant is something I've been yearning for."

The large fire pit in Africola's kitchen will produce everything from boerewors, the spiral sausage, and potjie to spiced, spit-roasted kid basted in goat's milk. However, Welgemoed is tipping the peri peri chicken, a Johannesburg signature, to be the most popular item thanks to a potent chilli sauce he calls Mpumalanga fire, a Welgemoed family recipe.

The list of South African and artisan South Australian wines is rounded out by Africola's own draft beer called Mafuta. "We're running with a vibe that turned into a concept that's not a rehash," says Welgemoed enthusiastically. "It's going to be out there." Hear hear.

Africola, 4 East Tce, Adelaide, SA, 08 8223 3885.


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