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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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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.

First look: Embla, Melbourne

Stracciatella with chamomile oil and fermented fennel

Stracciatella with chamomile oil and fermented fennel

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

Embla, the wine bar brought to you by Christian McCabe and Dave Verheul from The Town Mouse and French wine guy, Eric Narioo, opened late last year for a brief stint and then promptly closed down over Christmas. It's up and running properly now and, with smart, comforting food and an equally savvy wine list (most of it minimal-intervention stuff), it seems destined for CBD must-do status. It doesn't take bookings, so you can anticipate a wait, but it's an enticing space: dark-hued with a touch of chic kitsch in the form of moulded light timber joinery at both booze and kitchen bars and an assortment of light fittings, some of which are second-hand and sourced from New Zealand.

Among the best seats in the house are those at the kitchen bar, watching the chefs cook much of the menu in a custom-built wood-fired oven or over red gum and Mallee root charcoal on an open grill (though the radiant heat can be quite noticeable on warm nights).

Some of the best food on the compact menu comes from the oven and grill - a half-chicken roasted to order and served with roasted garlic cloves, rosemary and a chicken sauce, half-heads of broccoli dressed with a lemon and miso, rainbow trout served with horseradish - but there's plenty of fine raw and pickled stuff too, such as pickled mussels served with rouille and a superbly-textured dish of stracciatella combined with chamomile oil and fermented fennel.

It's food that's in lockstep with a wine list that focuses on small artisan producers who, according to Christian McCabe, make wines that express "more about where they're from rather than what someone did to them in the winery". It's an enticing collection, mixing New and Old World producers and recognisable and obscure varieties, with a whole array of outcomes from super-funky to super-smooth. Embla already feels like it's been around forever. Here's hoping it is.

Embla, 122 Russell St, Melbourne, Vic., (03) 9654 5923. Open Mon-Wed noon-midnight, Thu-Fri noon-1am, Sat 4pm-1am.

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