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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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.

Alessandro Pavoni, Ormeggio, Sydney

You've just released your first cookbook, a tribute to Lombardy. What are your hopes for it?
My main goal was for people in Australia to cook the food of my home region in their homes. Some people think northern Italy is only about butter, but it's not.

I grew up closer to a lake than a mountain. The lake produces a microclimate which is Mediterranean - so lots of extra virgin olive oil, lemon, a lot of citrus.

How did you go about choosing the recipes?
We travelled to Italy to see what I didn't see when I grew up and to rediscover the region. I assembled over 100 recipes through family and friends, some from my grandma and my aunty. I cooked them all for six people and it took us one whole year to do that.

What's on the plate at Ormeggio in September?
Tomato fettuccine with mud or spanner crab, perhaps, and baby basil. The end dish tastes and looks simple, but it's very technical. We dehydrate the tomatoes to a powder, put that into the egg mix, and then cook the pasta dough in a tomato consommé.

Do you leave room for affogato?
I always like to finish with gelato and warm berries or an affogato. I love mine with vanilla gelato, strong coffee and grappa. That's my grandfather's dessert.

Ormeggio, D'Albora Marinas, Spit Rd, Mosman, NSW, (02) 9969 4088

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