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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.

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.

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.

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.

Nickel Kitchen & Bar, Brisbane

Chicken and waffles

Chicken and waffles

Nostalgia ain't what it used to be, as the saying goes - and in the case of this plush Fortitude Valley newcomer, that's no bad thing. Nickel Kitchen & Bar tilts at reviving a notional golden era of dining. The result is a twist on the trope, not a period-piece. Miles of dark wood panelling, a striking zinc-topped oak bar and soft leather upholstery in teal and camel tones create the backdrop for a boozy weekend brunch, say, or a Martini-fuelled Mad Men-style lunch - with Caesar salad, tossed and dressed tableside to boot.

A 300-gram Tajima wagyu sirloin is the base for a steak Diane juiced up with sherry vinegar, with the retro-appropriate but perfectly unnecessary option of a lobster tail for $17. There are oysters Rockefeller and Kilpatrick, plus a spin on chicken Kiev, which arrives looking like standing bone marrow: two cylinders of Barossa Valley chook breast wrapped around a punchy molten garlic butter filling. An eye-catching chandelier made from Champagne flutes sits centrestage and on the walls are images of Craggy Range, the family vineyard of co-owner TJ Peabody. Starting this week, a chalkboard detailing "wine of the week" lists regularly changing runs of big-ticket pours such as Cheval Blanc, Sassicaia and Romanée-Conti by the glass. In the meantime, there's a highly workable list of around 250 bottles, with much to pique interest by the glass. To finish? A share-size portion of bombe Alaska, of course: torched meringue around lemon curd, with vanilla parfait and a tart cherry gastrique. Swell.

Nickel Kitchen & Bar, 757 Ann St, Fortitude Valley, Qld, (07) 3252 5100, nickelkitchenbar.com.au

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