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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.

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.

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.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Macelleria, Sydney

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

It's not hard to get a burger on Campbell Parade, but getting a good one (and we're not talking the McDonald's steamed-bun variety) is another feat entirely. Until now. Macelleria is a low-fuss, no-frills butcher, and steak and burger bar headed up by self-proclaimed meatologist Peter Zaidan. Previously of Bondi's fancier, terrazzo-floored La Macelleria, Zaidan has dropped the La (and di-da, so to speak), opting for a more casual, straight-off-the-beach vibe at the new digs. With around eight cooked-to-order burgers to choose from, the Mafioso, with Parmigiano, or the Vesuvio Pollo (crisp chicken schnitzel, tangy coleslaw and chilli sauce) are a good place to start, while the egg and bacon-amped Retro is the stuff food comas are made of. A hundred per cent grass-fed Cape Grim Angus beef patties and organic honey-sweetened buns balance old-school milk-bar satisfaction with a healthy dose of Bondiness. Burgers aside, you can also pick a steak and have it cooked to your liking - a 400-gram grain-fed "Iceberg" from Darling Downs, say - or grab a selection of skewers and salsicce to take home, with cooking tips from the butcher thrown in. Given the south-end locale and the price point (eat-in burgers starting at $9? Say what?) you might have to contend with some barefoot backpackers when you're looking for a table, but trust us, it'll be worth it. Ma-chell-er-ee-aaah.

Macelleria, shop 1.112-116, Campbell Pde, Bondi Beach, NSW, (02) 9300 6388 

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