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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.

E'cco Bistro, Brisbane

Our restaurant critics' picks of the latest and best eats around the country right now: E'cco Bistro, Brisbane.

The Brisbane stalwart received a swift makeover last year, and now, with 27-year-old head chef Simon Palmer in the kitchen, it has a new menu to match the shiny Tom Dixon-style copper shades, monochrome palette and backlit mirrors. Octopus tentacle looks as good as it tastes when served with spicy muhammara, a nutty rye crumble, pomegranate seeds and walnut and potato foam. Crisp quail is subtly amped up with allspice, then paired with a vibrant kimchi custard and crowned with ribbons of heirloom carrot, mint, coriander and red chilli. Black-sugar-smoked brisket has its savoury richness tamed by pickles and an earthy radish-top purée. The fresh direction isn't likely to panic the horses (or upset loyal E'cco fans), but it represents the most profound change E'cco has made to its food in the last decade or so. Even pretty pink quenelles of beetroot and white chocolate mousse are politely funked up, a tart cassis gel and syrup of blueberries and marjoram boosting creaminess, while keeping the sweetness of accompanying meringues in check. A big tick, too, for a well-priced ($85) five-course tasting carte - and those separate vegetarian menus.

E'cco Bistro, 100 Boundary St, Brisbane, Qld, (07) 3831 8344. Open lunch Tue-Fri 12pm-3pm; dinner Tue-Sat 5.30pm-12am.

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