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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.

Thievery, Sydney

Thievery, Sydney

Thievery, Sydney

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

The name might be a loose reference to Ali Baba and his mates, but this hip new Lebanese diner is already stealing hearts on Glebe Point Road. It's a collaboration between the Eat Art food truck team, chef Jordan Muhamed and former Nomad chef Julian Cincotta, who consults on the menu. The look of the two-storey terrace is as much bar as eatery, and with 961 Lebanese beers on the list and arak in some of the cocktails there's plenty of interest in the glass. On the plate it's smart takes on Middle Eastern street food: burnt butter amps up the hummus, and the baba ghanoush is spiked with sheep's milk yoghurt. Kibbeh nayeh is reimagined as raw kingfish with cracked wheat and Aleppo pepper, there's a tabouleh san choy bao, while "LFC" gives Lebanon its time to shine in the fried chicken stakes. A snapper option from the short, sharp kebab menu combines the savour of juicy fish with a good dose of almonds and chilli on two rounds of fluffy flatbread each a bit larger than a taco. Never mind the Mexican craze: streetwise Lebanese is more than due its moment in the sun, and Thievery makes the case with light-fingered ease. And it does brunch Saturdays to boot.

Thievery, 91 Glebe Point Rd, Glebe, NSW, (02) 8283 1329.

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