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.

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.

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.

Craft beer bouquets

Brewquets delivers an unconventional bouquet

Brewquets delivers an unconventional bouquet

Sydney's Brewquets delivers thank you gifts for craft-beer enthusiasts.

If flowers or chocolate don't fit the brief for a thank-you gift, how about a bouquet of craft beers?

For $35 including delivery, Brewquets will deliver just that: three interesting beers wrapped in tissue paper and presented in a string-tied hessian bag with a handwritten note.

The idea of sending beers as a fun gift isn't a first, but founder Anna Jackson came up with her simple model of rotating three craft beers shortly after she gave birth to her first baby. "I was tired and grumpy, as most first parents are, and my husband was getting the worst of it," she says. "I wanted to send him something thoughtful to say sorry but wasn't impressed with the options out there."

Each week, Jackson chooses three of her current favourite Australian craft beers from both established and smaller, local brewers. This week, for instance, the Brewquet comprises Stone & Wood Pacific Ale, a White Rabbit Pale Ale and The Duck's Ale from Matilda Bay.

They'll be on your friend's desk at the office by 5.30pm or in their home fridge by 7pm, although same-day delivery may depend on how busy the company is. One small caveat: the beers won't arrive cold. Jackson did look into the logistics of making it happen and found prices would skyrocket. But she says when you think about it, that shouldn't matter too much.

"If there was a lot of desire to drink them immediately, then of course I would do it. But they're generally arriving on people's desks during work hours, Monday to Friday. "If it was the Mad Men era then I'd have to." Here's cheers to that.

brewquets.com.au

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