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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.

Chum Tang, Sydney

Chum Tang, Sydney

Chum Tang, Sydney

Our restaurant critics' picks of the latest and best eats around the country right now: Chum Tang, Sydney.

Blood and guts? You can't say chef Taweerach Rojratanavichai doesn't grab your attention straight out of the gate with the first item on the menu at his new restaurant. Koy nua is translated as "Isaan region raw beef salad, tripe, blood, roasted chilli and roasted rice", and it's every bit as attention-grabbing on the plate, too, the tartare of beef mixed with fronds of bible tripe, fresh with lime juice and seriously hot, with a scattering of peanuts, pork crackling and cucumber slices. Rojratanavichai also owns nearby Khao Pla, and though he also counts Ms G's as one of his ports of call, at Chum Tang he chooses to leave the mayonnaise on the shelf and go easy on the deep-frying, impressing instead with sharp renditions of lesser-known Thai dishes such as the salad of jackfruit and poached chicken under a nest of toasty coconut shavings, or gaeng run juan, a deeply flavoursome soup crammed with gelatinous beef, shrimp paste and a vast quantity of lemongrass. Sides of kanom jeen noodles and fluffy rotis are just as accomplished as the main events. Part of the luxed-up food court that is The District, atop Chatswood Station, the décor has a Thai railway platform feel, but service is more engaged and friendly than your average Bangkok ticket office. Definitely worthy of a detour, not least because you can BYO.

Chum Tang, shop 5, Podium Level, Chatswood Interchange, 438 Victoria Ave, Chatswood, NSW, (02) 9419 2872.

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