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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.

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.

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.

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.

Vana, Malsi Estate

Vana, Malsi Estate

Vana, Malsi Estate

Renew and revitalise in the sublime foothills of the Himalayas.

Veer Singh's dream to create the "most iconic wellness retreat in the world" formed during the time he spent farming in Spain in 2006, growing organic herbs and vegetables.

His family, based in New Delhi, bought 8.5 hectares of mango and lychee orchards surrounded by forest in Dehradun, in the northern Indian state of Uttarakhand. After nearly five years of construction and some $170 million later, 31-year-old Singh has opened Vana, Malsi Estate, in the foothills of the Himalayas, a one-hour flight from Delhi.

Vana features traditional therapies in a super-stylish setting. Most of the 86 guest suites face the forest, "a view that is healing in itself", says Singh. His design brief to the Spanish architect Esteva i Esteva Arquitectura was to "work with nature and exist in it" and the resulting sleek design is unusual in Indian hotels. The interiors are mid-century modern, in soothing neutral palettes with hardwood floors, custom furniture and organic cotton. Meditation rooms within the suites burn incense from a nearby Tibetan monastery. The spa cuisine is an artful highlight - perhaps fish, green-tea noodles and vegetables in a soy broth - and is mostly sourced from the property's organic garden and local farms.

Indian, Tibetan and Chinese therapies in their purest forms are customised for each guest and overseen by an Ayurvedic doctor. "Spa treatments are not remixes of anything else and are very traditional," says spa manager Melany Martinez Thomas. Not to be missed is the Tibetan healing treatment, called "dhugs", featuring warm poultices of medicinal herbs. Follow with a dip in a pool overlooking the Mussoorie hills, with monkeys swinging in the trees nearby.

Three-day retreats cost from 35,000 rupees (about $630) a night, including daily treatments, all meals and airport transfers. Vana, Malsi Estate, Mussoorie Road,  Dehradun, India. +91 135 391 1111.

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