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.

GT reader dinner: ESP, Melbourne

With local roots and a global perspective, ESP is advancing Australian fare. Join us for a special evening.

A touch of Japan and a toolbox of French techniques may inform the work in the kitchen at Estelle by Scott Pickett (ESP for short), but Pickett would hesitate to call the food at the Melbourne hotspot anything but Australian.

Having grown up on a farm near McLaren Vale, Pickett says his feet are planted firmly on the ground, even as the cuisine at his newly refitted Northcote eatery reaches for the stars. "We grew our own vegetables and fruit trees, and we had cows and chickens," he says. "From an early age I had an appreciation for where food came from."

What was once The Estelle is now two restaurants, the more casual Estelle Bistro, and the tasting menu-focused ESP, and Pickett also keeps a hand on the tiller at Collingwood's Saint Crispin.

For this month's Fine Dining Lovers reader dinner, ESP's menu celebrates the end of spring. Kicking off with Jerusalem artichoke chips, smoked kangaroo on black rice crackers, and taramasalata-stuffed soufflés, Pickett says, "You'll be eating with your fingers to work up an appetite." Cured kingfish with squid-ink jelly and lemon curd also features, and Daintree chocolate mousse with buttermilk sorbet, violet-infused caramel and frozen mint-chocolate pebbles is the grand finale.

Join us for dinner at 7pm on Monday 30 November at ESP, 245 High St, Northcote, Vic. The cost of $160 per person includes five courses, Sanpellegrino waters, wines by the glass and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9489 4609. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

ESP MENU
* Jerusalem artichoke and saltbush
* Potato soufflé and taramasalata
* Smoked kangaroo and egg yolk
2011 Domaine Pichot Vouvray Brut, Loire Valley

* New-season asparagus, green tomato and elderflower
2014 Bannockburn Sauvignon Blanc, Geelong, Vic

* Kingfish, ink and lemon curd
2011 Hautes-Cances Cairanne Grenache Blanc Blend, Southern Rhône

* Flinders Island lamb, wild garlic and broad beans
2009 Mount Mary Vineyard "Réflexion" Cabernet Blend, Yarra Valley, Vic

* Violet, milk and Daintree chocolate
NV Gutiérrez Colosia Pedro Ximénez, El Puerto de Santa María

SPONSORED BY FINE DINING LOVERS

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28.11.2016
Carriageworks Christmas Market, Sydney
24.11.2016
Gourmet Institute Event 12: Mark Best
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04.11.2016
GT x STILY Christmas Boutique
02.11.2016
Reader dinner: Quay, Sydney
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