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.

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."

Kitchen trends: wild style

Playful animal prints and textural rattan and jute combine perfectly to layer on a crisp white wall.
Items list left to right in descending order.
1 Resin "Boulder" salt and pepper grinders, $330 each, from Dinosaur Designs.
2 Toubkal tiles, $310 per square metre, from Popham Design.
3 Muuto Studio lamp, $595, from Top3 by Design.
4 Kohchosai Kosuga bamboo whisk, $15, from Ginkgo Leaf.
5 Soaré placemat, $4.99, from Ikea.
6 Carnets d'Equateur salad bowl, $1,185, and tart platter, $715, from Hermès.
7 Gubi "Beetle" chair, $2,069, from Cult.
8 "Alfredo" vase, $215, from Georg Jensen.
9 Resin "Earth" bowl, $190, from Dinosaur Designs.
10 Torquay lanterns, small, $49.95, medium, $59.95, large, $79.95, from Papaya.
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Latest news
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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