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.

Wrapping up Tasting Australia 2016

Chefs got intimate with local produce - in fire pits, on fishing wharves and at botanical gardens - while dinner guests were treated to inventive feasts at Tasting Australia in Adelaide from May 1-8.

Event organisers can reflect on this nine-day festival with satisfaction, not only for strong ticket sales across many of its 200 events, but also for reinventing it as a relevant gastronomic forum that has moved far beyond a celebrity chef-fest.

Produce was elevated to star status, especially at regional events where guest chefs cooked beside locals to get the best out of ingredients at their source.

Highlights included Paul West cooking asado lamb at Savannah Farm in Clare, Andrew McConnell's masterclass at Leonards Mill Restaurant in the southern Fleurieu Peninsula, and Robin Wickens of the Royal Mail Hotel with Lachlan Colwill at Hentley Farm Restaurant in the Barossa.

Big ticket functions captured the necessary wow factor, especially a retrospective of revered Adelaide chef Cheong Liew, with eight courses cooked by Liew alumni who now run kitchens around the world, including Luke Brabin from Regal Hotel, Shanghai, and Michael Elfwing from Cape Lodge in Margaret River. It underlined the power of Liew's influence upon another generation.

Pop-up events provided magic moments. Matt Orlando, from Amass in Denmark, and Orana's Jock Zonfrillo laid a carpet of autumn leaves in a marquee to complement their six-course Natural dinner of foraged and seasonal produce. A crowd on the Port Adelaide docks ate fresh-caught fish with bread baked by Americans Jeffrey Hamelman and Josey Baker. A mighty avenue of ancient trees provided a canopy for Anthony Myint and Paul Baker's long table feast at Adelaide Botanic Garden.

The festival's concluding Origins gala - "a nightclub for foodies" as described festival creative director Simon Bryant - had 30 chefs present bite-sized dishes of extravagant comfort foods. Many were sublime, including wagyu tartare on a fried potato cube by Dave Pynt from Singapore.

The transformation of Adelaide's central Victoria Square into a stall-lined Town Square for public eating, drinking, demonstrations and forums was similarly ambitious, but needs modifying to garner more public attention. Organisers get the chance when the now-annual Tasting Australia returns in late April 2017.

tastingaustralia.com.au

Gourmet Traveller is a proud partner of Tasting Australia.

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