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.

Barbecue master Rodney Scott fires up at Harpoon Harry

Rodney Scott at Scott's Bar-B-Que

Rodney Scott at Scott's Bar-B-Que

South Carolina chef Rodney Scott is taking over Surry Hills' Harpoon Harry for two days this May to serve up a real-deal Southern American barbecue feast.

On Sunday May 15 and Monday May 16 , Scott will snatch away the tongs from Harry's newly appointed resident chef Morgan McGlone to serve pulled pork and crackling with vinegar and a pepper-based sauce, slow-cooked over coals for 24 hours.

Scott's barbecue has a reputation for being not so much a throwback as a continuation of what he's always cooked since he was 11 years old, a low-and-slow Southern style often imitated but rarely replicated. Tucked away in the small coastal town of Hemmingway in South Carolina, Scott's Bar-B-Que is an old-school, tin-roofed, tiny diner that's become a point of pilgrimage for grill heads and barbecue enthusiasts alike.

At Harpoon Harry, Scott's barbecue plate will be piled with his pulled pork, crackling, white bread, Carolina coleslaw and pimento mac and cheese. For dessert - if you have room - McGlone will bake fried apple pies with cinnamon ice-cream. Top the night off with a potent moonshine milkshake if you're looking to push the envelope.

Scott will be cooking on Sunday May 15 from 3pm and on Monday May 16 from 6pm until it sells out at Harpoon Harrys, 40-44 Wentworth Avenue, Surry Hills.

hotelharry.com.au/bar/

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