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Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

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.

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.

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.

René Redzepi announces MAD Symposium at Sydney Opera House

Chefs Kylie Kwong & René Redzepi

Chefs Kylie Kwong & René Redzepi

Hold onto your foraged greens, folks - there's a new twist to the Noma Australia story. Chef René Redzepi has just announced that he'll be reviving his MAD food festival for a one-day adventure at the Sydney Opera House on April 3. Confirmed speakers so far include MAD regulars David Chang, of Momofuku, and Massimo Bottura, of Italy's Osteria Francescana, and African activist farmer Chido Govera, with Kylie Kwong and Does Cooking Matter? author Rebecca Huntley leading the local-talent charge.

This will be the first time that the symposium, founded by Redzepi in 2011, will be held outside Copenhagen. Past speakers have included authors Diana Kennedy and Harold McGee, fermentation guru Sandor Katz, ethnobotanist Andrea Pieroni and environmental activist Vandana Shiva, but chefs from all over the world typically make up the majority of the bill.

"The role of the chef is evolving and developing into a position of influence," Redzepi has said - one that has an impact on the manner in which people and food professionals consume and connect with food. "Such responsibility requires education, an elevation of awareness, and social maturity... Accordingly, the symposium aims to feature speeches from speakers of different disciplines to present numerous perspectives on food and culture. MAD wants those who attend the symposium to return to their kitchens and communities and reflect on what they have seen and heard. There are new questions we now know to ask, so we can become more inquisitive, imaginative, and knowledgeable."

Pre-sale tickets are now available for purchase here.

MAD SYD, Sydney Opera House, Joan Sutherland Theatre, Sunday 3 April, 1pm-5.30pm, from $99; tickets on sale from 17 February, visit The Sydney Opera House website for further details.

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