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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

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.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

The Den’s 20th Century

An uptown classic from a downstairs favourite.

Simple, it has been said, can be tough to pull off. Not so the 20th Century, a 1930s cocktail that's as devastatingly effective as it is easy to throw together. All you need to remember is that, like anything vaguely Martini-related, it needs to be really, really cold. "The secret is to create the balance between the lemon juice and the white crème de cacao and shake the cocktail until it is completely ice-chilled," says Deniz Memed, assistant manager of esteemed Melbourne bar The Den. If you've got the freezer space and can plan ahead, consider splashing your glasses with water and then chilling them down overnight beforehand, along with the gin. The Den at the Atlantic, Riverside at Crown, 8 Whiteman St, Southbank, Vic, (03) 9698 8889.

THE 20TH CENTURY
Place 45ml gin (Memed uses Tanqueray), 20ml white crème de cacao, 20ml Lillet Blanc and 15ml lemon juice in a shaker, fill with ice, shake hard, and strain into a chilled cocktail glass. Garnish with a twist of lemon and serve.

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