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.

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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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.

Elk Room's Whisky Freezer

Fresh as it may be, this drink comes with a pedigree. The Whiskey Freezer appears in Crosby Gaige's 1944 Standard Cocktail Guide says Michael Madrusan, owner of Melbourne's Everleigh cocktail bar and its soigné new extension, The Elk Room. "Traditionally it's a Bourbon Rickey," says Madrusan. "We dropped the E in whisky and changed it to Scotch to better suit our menu. Madrusan uses 12-year-old Dewar's in the version he makes at the Elk, and sometimes serves it over a long, large single piece of ice. Feel free to experiment as your liquor cabinet and ice racks dictate. The Elk Room, level 1, 150-156 Gertrude St, Fitzroy, Vic, (03) 9416 2229. 

Half-fill a shaker with ice. Add 60ml blended Scotch whisky, 30ml lime juice and 20ml sugar syrup. Shake hard and fast, strain into a chilled highball glass filled with large ice cubes and top with soda. Garnish with a large sprig of mint and serve with lime wedges.

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