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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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

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.

What Justin Wise did next

Justin Wise

Justin Wise

Justin Wise is keeping busy. Having just left the kitchen at Albert Park fine-diner The Point following a change of ownership, he now has not one but three new projects on the go across Melbourne.

First up is a consultancy at Meatmaiden, a CBD spin-off of Richmond southern barbecue joint Meatmother, due to open 27 August. Set in the Little Collins Street basement formerly occupied by the ill-fated Little Hunter, it's pitched as a more refined version of the original, which is where Wise steps in.

The menu still tracks the trodden Americana path - southern-fried chicken wings, jerky, 10-hour smoked beef short ribs from a Silver Creek smoker - but also stretches to the likes of pickled heirloom vegetables with goat's cheese, and smoked barramundi with charred eggplant. There's also a lobster mac 'n' cheese which may gain a cult following or signal the end of days, or both.

Meatmaiden's quest for refinement will be further helped by a wine list assembled by Jane Semple, The Point's gun sommelier, along with new head chef, Riki Day, who worked under wise at The Point before moving to Meatmaiden.

Next on the list is a consultancy at Eureka 89, the dégustation-only fine diner at the top of Eureka Tower. Wise's love of primo ingredients, put to such good use at The Point, will come into play next month with his first menu there. Expect foie gras, lobster and Murray cod galore.

Wise will also be lending his skills to the Open Door Pub Company, which owns 17 hotels across the city, setting up an upmarket meat-centric dining room above the group's most high-profile city venue, The Duke.

And after all that? It might be time for a short lie down.

Meatmaiden, 195 Little Collins St, Melbourne, Vic

Eureka 89, level 89, Eureka Tower, 7 Riverside Quay, Southbank, Vic, (03) 9693 8889

Open Door Pub Company

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