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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.

Coogee Pavilion rooftop to open this month

Jordan Toft

Jordan Toft

Jordan Toft, the Australian chef who made a name for himself at The Eveleigh in Los Angeles, makes his proper Sydney début on the rooftop at Merivale's Coogee Pavilion, which opens later this month.

Toft, who moved back to Australia this year, has been doing the hard yards in the venue's ground floor dining room alongside head chef Zac Sykes, but will now get to showcase an eastern Mediterranean-inspired menu in a kitchen of his own.

Where downstairs is more of a straight all-day eating area, the rooftop will be tailored to the drinking crowd, with four indoor and outdoor bars serving a list of summer-friendly drinks designed by Merivale's group bar manager Paul Mant. The food, Toft says, is designed to be quick, full of flavour and to "pair really well with the vibe and the cocktails".

The idea is that everything can be ordered as a snack or as part of a larger mezze experience. Most of the dishes - take, for example, charred octopus tentacle with dried harissa, haloumi wrapped in vine leaves, and whole baby squid dressed in an ink vinaigrette - will come off the custom-built charcoal grill, accompanied by toum, the Lebanese garlic sauce, and the option of sides such as washed onion with sumac and charred long red chillies, and cracked young cucumbers marinated in garlic, hot mint oil and whey.

"What does everyone want when they have a few drinks? They want a bit of a kebab," Toft says, "so it's our take on that."

The ground level has been packing in the crowds since opening in July, serving an average of 4000 guests every weekend.

The rooftop is the second of the venue's three dining spaces to open - the third, slated to be "a more focused restaurant, extremely driven by produce and the origin of that produce, with a really simplistic flair on the plate", opens next year.

Coogee Pavilion, 169 Dolphin St, Coogee, NSW, (02) 9240 3000

Looking for more Sydney dining options? Check out our list of the best restaurants in Sydney.

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