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.

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.

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.

Alessio Alessi interview

Pulling up a chair at the table with Italy's champion of innovative design.

"What does the Alessi table look like today?" ponders Alessio Alessi, president of the Italian design firm. "I should start by saying that the family is spread around the world." He and his wife, Giuliana, live on the Lago Maggiore, their sons Giovanni and Luca are located in Hong Kong, daughter Francesca opened a restaurant in St Tropez last year and son Tommaso works in Bologna. Wherever they are, they like to check out the local eats, and they also like to put the company's designs through their paces. "From this everyday use we might suggest some little functional improvements," says Alessi.

The big meal for the family is Christmas together in Italy at Nonna's house ("fully equipped, of course, with different Alessi objects"). The famiglia Alessi, he says, puts great stock in good food. The big meal might run from mascarpone and walnuts, beef tongue and salsa verde, salmone in bellavista, and white-truffle risotto to the hearty likes of pork knuckle with lentils, beef fillet with artichoke gratin, and rustisciada - thin slices of pork fillet, pork sausage, potatoes and onions, all cooked separately and then mixed together. "Nobody has ever been authorised to help my mother except for the first time this last Christmas," Alessi says. "With 35 children and grandchildren in attendance, Francesca and I had her approval to make some of the dishes." 

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Our second homewares range is out now
22.11.2016
Our pop-up Christmas Boutique is now open
22.11.2016
Inside the GT x STILY Christmas Boutique
16.11.2016
The Ultimate Picnic Backpack
14.11.2016
Meet your maker: Indeco
02.11.2016
Meet Your Maker: Mukumono Ceramics
06.10.2016
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