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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.

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.

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.

And so to bed... restaurants in Italy with bedrooms

Pepe in Grani

Pepe in Grani

After a memorable meal in the Italian countryside, simply retire upstairs.

Some of Italy's finest kitchens and vineyards are fuori pista, so off-piste that finding a place to stay after a languorous meal or wine-tasting can be a challenge. A handful of entrepreneurs have responded by adding rooms to their menus.

When Franco Pepe, a third-generation baker and well-respected pizzaiolo, opened Pepe in Grani in October 2012 in his native Caiazzo, 50 kilometres north-west of Naples, diners flocked from all over Italy. They came to taste his flawlessly executed thick-rimmed pizze topped with locally sourced mozzarella, heirloom tomatoes, seasonal produce and cured anchovies. There was only one problem: there was no place to sleep off their pizza dinner. A first in Caiazzo, Pepe in Grani opened two simple yet comfortable rooms above the pizzeria in December, using local artisans to fit and furnish.

Pasticceria Besuschio, founded in 1845, is a landmark in Abbiategrasso, 26 kilometres west of Milan. Andrea Besuschio, a fifth-generation pastry chef, has added two well-appointed rooms above his bakery for travellers and overnighting Milanese, drawn to his Saint Honoré and tiramisù.

An hour's drive north-east of Venice, near the UNESCO-listed town of Cividale del Fruili, is Orsone, a tavern and restaurant run by celebrity restaurateur and vigneron Joe Bastianich and his mother, Lidia. In August, they opened four attractive double rooms upstairs, making this an excellent base for exploring vineyards in the Friuli-Venezia Giulia region and neighbouring Slovenia.

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