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.

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.

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.

Melbourne Salami Festa 2016

Salami lovers, assemble. The two-day Melbourne Salami Festa kicks off on Saturday 8 October with workshops, demonstrations, live music and a farmers' market spruiking a collection of the country's best artisan salumi products.

Sunday is all about the competition. A record 102 salami entries (a jump from last year's 84) will be scrutinized by 10 judges to determine the 2016 salami champion. Look out for white smoke signifying the winner has been chosen.

Attendees can also taste a range of complimentary slices and cast their vote in the Peoples' Choice Award, which will be announced Sunday afternoon. Expect a wild variety of flavours. "Each year we're seeing more different styles of salami and also people experimenting with different types of meat from the traditional pork," says Festa co-director Carlo Mazzarella. "We've seen salami with duck, venison and even kangaroo."

Melbourne Salami Festa, Northcote Town Hall, Vic, Saturday 8 October (10am-10pm) - Sunday 9 October (10am-6pm). To buy tickets, visit melbournesalamifesta.com. 

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Icebergs First Day of Summer Party returns for 2016
28.11.2016
Carriageworks Christmas Market, Sydney
24.11.2016
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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