The Christmas issue

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.

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.

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.

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.

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.

Sky Room’s Miss Honey Ryder

Taking Tiki uptown with a twist.

"We were fortunate enough to have the fantastic people at Tambo rine Mountain Distillery come up with a honey liqueur for us at Sky Room," says Cam Birt, co-owner of Brisbane bars Sky Room and The Bowery. "We wanted to create a sophisticated Tiki-style drink served straight up, and having an affinity for Sailor Jerry spiced rum, we thought this would be a good fit." Easy drinking and refreshing, it's a drink, he says, that typifies the Sky Room style, "a throwback to the simple rum-punch-Tiki drinks of the 1950s". Sky Room, 2/234 Wickham St, Fortitude Valley, Qld, (07) 3852 4718. 

SKY ROOM'S MISS HONEY RYDER
Shake 50ml Sailor Jerry rum, 15ml Tamborine Mountain Distillery honey liqueur, 20ml fresh pineapple juice, 15ml lime juice, and a dash of bitters with ice. Strain into a cocktail glass, garnish with an orange twist and serve.

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