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."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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.

Fast Festival Feasts, 2016 Sydney Festival

Balla

Balla

When the flames on the pudding have been extinguished and the ham's down to its last slices, we can start to focus on what's really important: cramming as much fun as possible into the New Year. Hello, Sydney Festival.

From 7 to 26 January, Sydney gets its groove on with art, theatre, dance and music performances popping up all over the city as part of the annual festival. And with all those high kicks, you're bound to work up an appetite.

Balla, La Rosa the Strand and Regatta are just some of the eateries bringing the noise to the Fast Festival Feasts program, which sees nearly 30 restaurants around the city offering special $30, $55 and à la carte menu deals for the month of January.

Enjoy Meow Meow's Little Mermaid in the Magic Mirrors Spiegeltent, with a side of pork polpettine at La Rosa the Strand pre-show or post-show ($55 for two courses and a glass of wine). And after participating in Olivier Grossetête's installation The Ephemeral City at Barangaroo's Cutaway Park, you could grab a quick glass of wine and a tasting plate of cured meats, pickles and grissini at Walsh Bay Kitchen ($30), or dip into a host of other options at the likes of Sokyo and Red Lantern on Riley.

Roll on 2016.

For the full program, see sydneyfestival.org.au/fff.

Special offer: Sydney Festival is offering Gourmet Traveller readers 20 per cent off tickets to European orchestra Anima Eterna Brugge's performances of Beethoven's symphonies numbers 1 to 8 at City Recital Hall in January. For more information or to book, visit the Sydney Festival website and quote SFTRAVEL20 to receive your discount.

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