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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.

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.

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.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Good times with Christine Manfield

Good Times Ice-cream's The Ziggy Stardust

Good Times Ice-cream's The Ziggy Stardust

It's time to get Insta-ready, people. Chef Nathan Sasi has opened a soft-servery, Good Times Artisan Ice-Cream, on Macleay Street in Sydney's Potts Point and dessert diva Christine Manfield has consulted on the first menu. On opening night, every item was sold out by 9.15pm.

"I love collaborating with gen-next," says Manfield, who's been working with the former Nomad chef on the menu since last December. "I did a couple of pop-ups when Nathan was at Nomad and we've always stayed mates. He asked me to be involved because we're on the same page, and Potts Point is my hood."

The artisan ice-creamery has transformed a former noodle bar with a big neon ice-cream cone outside, bright pastels and playful signage reading "No lick-out laws here" and "Lick me till ice-cream". It's about the good times, all right.

The menu will evolve, but for the opening the duo have gone with a loosley Mardi Gras theme. All up, there are six soft-serve cones and four ice-cream sandwiches, each with elaborate toppings or "hair-styles", as Manfield calls them.

In a tribute to David Bowie, The Ziggy Stardust sees strawberry ice-cream pressed with crunchy, dehydrated blackberry and gold-dusted white chocolate stars, while the Absolutely Fabulous-inspired Sweetie Darling teams chocolate and strawberry soft-serve with toasted marshmallows and chocolate pretzels. As for the ice-cream sandwiches, the, ahem, Lickalotapuss is a favourite of Manfield's, with vanilla ice-cream, tropical fruit sorbets and ice-creams and liquorice sandwiched between vanilla shortbread. Then there's the Start Me Up, complete with an espresso-chocolate ball hidden in the centre.

"With most soft-serves you buy a base and all you do is add your milk," she says. "Nathan is making everything from scratch on-site daily. It's more than just ice-cream. The ice-cream is just the starting point." Everything comes in at a neat (if exxy) $10, and there are also vegan and gluten-free options.

Although Sasi counts New York's Big Gay Ice-cream as one of his main inspirations, his love affair with soft-serve started young. "I remember playing touch footy on the road with my mates and mid-game we would hear the Mr Whippy music coming up the street," he says. "The biggest part of deciding to do this was to build on that childhood dream."

Sasi's new CBD restaurant, Mercado, is slated to open just after Easter. "It's coming, I promise," he says. "We're waiting on the build to be complete, but then we'll be straight into it." Good times.

Good Times Artisan Ice-Cream, 87b Macleay St, Potts Point, NSW


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