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.

Harpoon Harry brings two of New York’s hottest chefs to Sydney

Contra and Wildair chef-owners Fabian von Hauske and Jeremiah Stone

Contra and Wildair chef-owners Fabian von Hauske and Jeremiah Stone

A taste of Manhattan's Lower East Side is coming to Sydney's city fringe this month.

For two nights only, Monday 22 August and Tuesday 23 August, New York City chefs Fabian von Hauske and Jeremiah Stone - chef-owners of Manhattan restaurants Contra and Wildair - are taking over the Harpoon Harry dining room.

"It's a big deal for us," says Stone. "We are even closing Contra for one week. It's a nice time of year to be in Australia and I can't wait to take some inspiration back to New York."

Contra opened on Orchard Street in New York's Lower East Side in 2014, and sibling restaurant, Wildair, followed in 2015, just a few doors down. Both restaurants opened to rave reviews from the likes of The New York Times and The New Yorker, and have since become known for their contemporary set menus that deploy French-ish, Asian and American flavours to winning effect (take Wildair's potato Darphin, uni and jalapeño, for instance, or pork Milanese with gribiche and mustard greens).

Harpoon Harry chef Morgan McGlone (the man behind Belles Hot Chicken) met the Manhattan chefs at the Omnivore food festival in Paris in 2012. "They're both really good buddies of mine, and they're amazing cooks," he says. "The best thing about these dinners is that you get to cook with all your friends. We were the young bucks in 2012 and we've stayed in contact since."

While the menu for the Contra-Wildair stint at Harpoon Harry is yet to be finalised, McGlone says guests can expect a line-up that's heavy on Australian seafood with "a modern American twist."

This is the fourth instalment in the ongoing Friends of Harry's series, which has seen Belon chef James Henry, South Carolina pitmaster Rodney Scott, Africola's Duncan Welgemoed and Icebergs chef Monty Koludrovic all host special dinners.

Von Hauske and Stone will cook just the one sitting each night and there are only 45 tickets available for each dinner. The $110 ticket price will include snacks and a five-course menu, with the option of an additional wine or non-alcoholic drink pairing ($65 and $35, respectively).

Fabian von Hauske and Jeremiah Stone at Harpoon Harry, Monday 22 August and Tuesday 23 August, 7pm; tickets are $110 for snacks and five courses, excluding drinks. To book email info@hotelharry.com.au or call (02) 8262 8800.

Harpoon Harry, 40/44 Wentworth Ave, Surry Hills, NSW, hotelharry.com.au/bar

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