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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

How to cure a hangover, sommelier-style

Your eyes are barely open but your mind is already wandering to places of angst, regret and deep-fried food. Yep, you're hungover. But don't despair, or at least try to contain that despair - with your salvation in mind, we've gone to the true booze professionals, the crack-troops of crapulousness, for the answers. Here, then, gentle reader, is what leading Australian sommeliers look to when the chips are down the morning after the night before.

Gabrielle Webster, Love, Tilly Devine, Sydney
It's the three Bs: bacon, Bloody Mary and a beer.

Jacqueline Turner, Bellota, Melbourne
I do a little pho down in Victoria Street. That'll give it away now - my parents will know that I'm hungover all the time.

Sharon Romeo, Fino, Willunga
A Bloody Mary and a short black.

Chris Morrison, Guillaume, Sydney
If I have to show my face with a hangover, then I go for a couple of super-spicy Bloody Marys or a Bloody Caesar. If I can stay at home, then all I ask for is a large packet of chicken-flavoured Twisties, a strawberry milk and a very dark room.

Penny Grant, Blackbird, Brisbane
Yum cha with a good amount of soy sauce, and a beer.

Jake Smyth, Mary's, Sydney
Chocolate milk and a cold shower.

Banjo Harris Plane, Attica, Melbourne
I'm sitting in Heathrow Terminal Two with the mother of all hangovers after approximately eight days of solid drinking in Brussels, Paris and London. On this trip, I've found a quick bottle of something fresh and delicious at around 11.30am is the best way to dispel a hangover. Back in reality, a long shower followed by three macchiatos, a fresh orange juice and a toasted sandwich of prosciutto, Fontina, Roma tomato and cornichons generally does the trick.

Josh Donnelly, Aubergine, Canberra
Some very cold beer.

Joshua Picken, Orana, Adelaide
A Bloody Mary always works, or a greasy burger with a large Coke and a cup of ice.

Dan Sharp, Sixpenny, Sydney
Champagne.

Jay Bessell, Carlton Wine Room, Melbourne
Grappa and a short black.

Berri Eggert, Pinbone, Sydney
If I have to work it's usually a Bloody Mary and a Berocca. If I'm at home and have time to recover, I usually ease myself back to life with Smith's chips and Sprite.

Mark Protheroe, Grossi Florentino, Melbourne
It would have to be an Aperol Spritz. It's a fantastic morning-after drink - it's long enough to rehydrate but still has a bit of kick to it.

James Hird, Vincent, Sydney
The day before, buy bacon, white bread, Aspro Clear and a litre bottle of Hydralyte from a chemist. You just have to be sober enough to execute the protocols in order. When you arrive home, take two Aspro Clear in at least 300ml of water, drink 250ml (1/4 bottle) of Hydralyte, sleep. When you wake, drink the remaining Hydralyte. When head permits, crawl out of bed and make a bacon sandwich on white bread. Next step: enjoy your day. PS: drink natural wine and you won't get a hangover.

Franck Moreau, Merivale Group, Sydney
Drink good wine.

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