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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.

Jock Zonfrillo to open Blackwood, a bistro version of Orana

Jock Zonfrillo

Jock Zonfrillo

Jock Zonfrillo is making big changes to his Adelaide restaurant business over the next week. The proprietor's flagship Restaurant Orana remains dedicated to exploring native Australian ingredients in bold dégustation menus, but the large ground-floor space below it on Rundle Street will run its last service as Street ADL on Sunday night.

It reopens Tuesday night as Blackwood - a bistro version of Orana. While the dishes won't be identical to Orana, many of the key ingredients and techniques will feature in Blackwood dishes.

"We spend a lot of time and resources working with communities but [the ingredients] don't always fit into the framework of Orana's menu," says Zonfrillo. "The plan is to use all the ingredients and techniques we've learned over the years in a different way downstairs in a more bistro-style setting."

The room's same striking wall art will be retained, but the communal bar-style seating will be reconfigured into more restaurant-oriented smaller tables. Blackwood will present an à la carte menu with four choices of entrée, main course, sides and dessert, or a four-course kitchen menu for $90 ($140 with matched wines).

But this isn't the last we'll see of Street. It's set to re-emerge at suburban Henley Beach, pending a site, and many of the Street staff will be relocated from the CBD to the new premises.

"It's great to bring native ingredients at multiple levels of gastronomy and demonstrate really positive, delicious results," says Zonfrillo.

Zonfrillo also has plans to introduce a new food truck to Adelaide. Nonna Mallozzi is named for his great-great-grandmother, whose southern Italian dishes have been central to the family's culinary repertoire, and the truck will offer two pasta dishes and two panini. Its first outing will be in the Global Food Village at the WOMADelaide music festival in Botanic Park, from March 11 to 14.

Blackwood, 285 Rundle St, Adelaide, SA, (08) 8227 0344

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