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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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

Two Rockpool sommeliers to open their own bar

David Lawler and Tim Sacklin

David Lawler and Tim Sacklin

The Rockpool Group's loss is Collingwood's gain as two of the group's star Melbourne sommeliers, David Lawler (Rockpool Bar & Grill, Spice Temple, Rosetta) and Tim Sacklin (Rosetta), prepare to open their own business, a wine bar-bottleshop called Comptoir this September.

"We only started talking about this about a year and a half ago," says Lawler, who is leaving Neil Perry's restaurant group this month after a 10-year stint. "But both of us had been thinking independently of life after Rockpool and when we had a conversation we realised that our ideas of what we wanted to do were closely aligned."

The ideas were for a place where the two sommeliers could continue sharing their knowledge of wine but in a more hands-on way, something that they realised would only happen in a smaller venue.

"Being at Rockpool has been an amazing experience but because of the nature of my role there, overseeing three wine lists and different styles of service, there were few opportunities for me to talk directly to the customers, which to me is the cherry on top of the sommelier craft," says Lawler.

Comptoir (counter or bar in French) should give him and Sacklin ample opportunity to hit that sweet spot. The place will only seat about 40 people, including on an outside terrace, and the wine list/bottleshop will be kept to a compact 200 to 300 lines. Food will be limited to one hot dish and a small selection of cheese, salumi, olives, anchovies and the like.

"Everything will be there for a reason," says Lawler.

That everything will not include much in the way of natural wine. Lawler says that he's "copped a reputation" for not celebrating natural wines but is happy not to be "hemmed in by a dogma at the expense of giving people a good glass of wine".

"I've worked with some natural wines and think that some of them do work in a gastronomic setting," he says. "But just as other bars have their focus, Tim and I want this bar to have its own ethos, focused on the classic and where conventional is not a dirty word."

Given the sommelier firepower on display (together they've clocked up about 40 years), there's little chance that the list will disappoint, natural wine or not.

Comptoir is expected to open mid-October (updated from early September).

Comptoir, 60 Stanley St, Collingwood. Open daily 10am-11pm.

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