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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.

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.

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.

Master, Sydney

Master, Sydney

Master, Sydney

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

Read our full length review of Master here.

Pulling up a chair at Master on the weekend, my first thought, "when was the last time I heard Korn in a restaurant?", was quickly replaced by the more pressing question of why anyone would play Korn in a restaurant. Ever. But then chef John Javier counts Momofuku Seiobo among his recent ports of call (he has also staged at Quay and Noma), so his understanding of what does and doesn't work as restaurant music may have been ineradicably altered by the experience. The flavours on show are just as loud but have been chosen with a much better feel for context: crisp straws of fried eggplant with black vinegar caramel puts a twist on the fish-fragrant eggplant perfected by Dainty Sichuan and faithfully interpreted by the likes of Mr Wong and Lee Ho Fook; rhyming the texture of white cloud-ear fungus with kale in oyster sauce (pictured) is an inspired move, while good, earthy XO brings sheets of scallop meat, rolled out to a pasta-like texture, to life. Occasionally the Chinese in the modern Chinese mix gets overwhelmed by the modern (cooking cumin lamb ribs sous-vide, for instance, leaves them rubbery and unrendered), but the hits far outweigh the misses. The plates aren't large - the salt-and-pepper sweetbreads, a dish bound to be the signature, are great, but we found ourselves ordering three rounds between three hungry diners - but prices aren't too scary. Service is eager, and if the tight, very natural-focused wine list somehow doesn't grab you, the offer of Moritz in cans and Tsingtao in longnecks oughta do the trick. Likeable and fun.

Master, 368 Crown St, Surry Hills, NSW, (02) 8065 0838, open dinner 6pm-10pm Tues-Sun.

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