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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.

Albert Adrià's latest projects

Bodega 1900, Barcelona

Bodega 1900, Barcelona

The younger Adrià brother expands his culinary empire with a London pop-up and new Barcelona projects.

Until a couple of years ago Albert Adrià's name was always linked with that of his older brother, Ferran, as the fame of the clifftop Costa Brava restaurant El Bulli spread. While Ferran was the restaurant's enigmatic figurehead, Albert was the behind-the-scenes creative director responsible for research and development.

Ferran closed El Bulli in July 2011, converting the restaurant into the El Bulli Foundation, dedicated to culinary experimentation. And Albert moved out of the lab and into the spotlight, opening a handful of restaurants in Barcelona in quick succession under the collective title El Barri, Catalan for "neighbourhood".

Last year was particularly action-packed for the chef. His year-old smart-casual fine-diner in the hip quarter of Sant Antoni, Hoja Santa, was awarded a Michelin star for its inventive Mexican haute cuisine. Its sibling, Niño Viejo, the taquería next door, has been wildly popular since opening in August 2014. Two blocks away, Albert's rowdy Catalan eatery, Bodega 1900, has proved just as popular. Nearby, the theatrical Tickets, opened by the Adrià brothers five years ago, is known for its avant-garde tapas, while at Pakta, Albert introduced Barcelona diners to Nikkei, Japanese-Peruvian fusion cuisine. Also in the neighbourhood is El Barri's spacious new HQ - with a state-of-the-art test kitchen for the boss, of course.

Popping up in London this month is 50 Days by Albert Adrià , a pop-up in Hotel Café Royal in Piccadilly. The chef has invited diners to cocktails in the hotel's ornate Oscar Wilde bar, then to linger over his tasting menu.

When Albert returns to Barcelona in April he'll focus on two projects: a new restaurant called Enigma at the El Barri HQ, scheduled to open mid-year; and Heart Ibiza 2016, the second iteration of his "dialogue between gastronomy, music and art" on the Balearic island. The seasonal event was launched last European summer; Albert says he's working on a different, even bigger concept.

Next up? The chef-impresario says he's toying with the idea of a dessert bar, a return to his pastry-making roots.


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