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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.

On the pass: Anthony Nicastro, Julius Pizzeria, Brisbane

How does Julius differ from Beccofino, its parent restaurant, Anthony?
We carry the same ethos here, but there's more of a rustic New York-Melbourne pizzeria feel to the surroundings. At Beccofino there are lots of families, which we love, and Julius is bringing in a whole set of new people. It's such a cool, funky place.

What about your pizza?
Our pizzaioli are childhood friends and they come from Ascoli. The oven is from Naples. It's built to cook Neapolitan pizza, but here we're making more of a northern Italian style of pizza. Northern Italian pizza has a good crust and a good border. Some Neapolitan pizze come out with softer bases because they're cooked quicker. We get a crisp base and a good border because we cook them for a little bit longer. The advantage at Julius is we're using a Stefano Ferrara oven - which is the Rolls Royce of ovens. We also use Le 5 Stagioni flour from Italy, which gives a better result.

How is Italian food in Brisbane changing?
It's getting simpler as we go along. More suppliers are switching on to what chefs want. We grew up eating and cooking chicoria and cime di rapa, and used to make our own ricotta and salted ricotta. My parents are from Sicily and live in Stanthorpe now. They're in their seventies but they still do passata every autumn when the tomatoes are right, and my father still makes his own wine. Each year we get a 250-kilo pig and split it between three families. We make salami and some guanciale and my father makes cotechino. I always take time off to go and do it. It's hard work but it's a great weekend.

Julius Pizzeria, 77 Grey St (cnr Fish La), South Brisbane, Qld, (07) 3844 2655

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