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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.

Icebergs X Zumbo

Icebergs, Bondi

Icebergs, Bondi

The weekend of 3 May just got a whole lot sweeter with the announcement of Icebergs' next Sunday pop-up. Australia's very own sugar baron Adriano Zumbo is turning the bar into a dessert counter of sorts, dishing up a selection of kooky cannoli (one of which, rumour has it, will be  injected with soft-serve).

Team Icebergs contributes to the fun with a selection of Zumbo-inspired cocktails - the V8, for example, is a take on his famous vanilla layered cake - and the deep-fried Italian pastries known as panzerotti will be served from the main kitchen for savoury relief.

The pop-up is set to run from three till six, on a first-in, first-served basis.

"The Zumboholics are a breed unto themselves," says Icebergs' head chef Monty Koludrovic. "I reckon it's gonna be big."

Adriano Zumbo takes over the bar at Icebergs from 3pm on Sunday 3 May. Icebergs Dining Room & Bar, 1 Notts Ave, Bondi Beach, NSW, (02) 9365 9000, idrb.com

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Icebergs First Day of Summer Party returns for 2016
28.11.2016
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Gourmet Institute Event 12: Mark Best
08.11.2016
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04.11.2016
GT x STILY Christmas Boutique
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