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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.

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.

Orange crush

Southern California's only Relais & Châteaux property puts a fresh face forward.

Brilliantly coloured real butterflies abound in the US$1.1 million Damien Hirst artwork, Imploration, that turns heads at Rancho Valencia Resort & Spa's Veladora restaurant.

There's an artful touch also to the work of head chef Eric Bauer, a Chicago native who fell in love with California's oft-overlooked San Diego and now uses plump produce from local markets and the best cuts in his considered culinary creations at this eyrie above the Pacific Ocean.

Rancho Valencia has just emerged from a year-long US$30 million makeover. Inside the 49 Spanish-style haciendas, dubbed "casitas", it's the best of everything, with luxury linen on beds that are hard to leave, deep tubs, organic bath products and spacious dressing areas. Outside, fuchsia bougainvillea shields private patios, spa pools and outdoor fireplaces: privacy being paramount for a place that has hosted the likes of Bill Gates and former US president Bill Clinton.

Sporting types are well catered for at Rancho. Callaway golf clubs are available free for guests to use at nearby championship courses, and there are 18 on-site tennis courts.

At sunset the resort changes into a fairyland with soft lantern lights, fires glowing and fountains bubbling. Try a Margarita in the polo-themed Pony Room, and wake up each morning to a delivery of freshly squeezed orange juice - Valencia, of course. Rooms from $711 per night. Rancho Valencia Resort & Spa, 5921 Valencia Circle, Rancho Santa Fe, San Diego, +1 858 756 1123.


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