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.

Lunch at Dinner by Heston Blumenthal with Captain's Choice

Join us for a unique dining experience at Dinner by Heston Blumenthal with Captain's Choice.

Melbourne's Dinner by Heston Blumenthal is at the very pinnacle of dining in Australia, making it the ideal pick for a very special lunch hosted by Captain's Choice.

With a menu that includes private jet tours and tailor-made cruises and land journeys, the luxury travel specialists know all about fascinating destinations, and they don't come more fascinating than Dinner. Born of Blumenthal's passion for historical British cuisine, the glamorous fine-diner serves an inspired and unique menu crafted by one of the world's most exciting chefs. This one-off lunch at a restaurant where luxury meets culinary fine art is an opportunity not to be missed.

Join us at 12:30pm on Sunday, 25 September at Crown Towers Melbourne, 8 Whiteman St, Southbank, Vic. The cost is $230 (includes wine). To book, call (03) 9292 5776.

MENU
Hay-Smoked Ocean Trout (c 1730) Pickled lemon salad, gentleman's relish, wood sorrel and smoked roe
Meat Fruit (c 1500) Mandarin, chicken liver parfait and grilled bread
Rice and Flesh (c 1390) Saffron, curried kangaroo tail, red wine and amaranth
Beef Royal (c 1830) Grilled Blackmore wagyu, mushroom ketchup, smoked pickled onion, ox tongue, anchovy and red wine
Tipsy Cake (c 1810) Spit-roast pineapple
Nitro Ice-Cream Trolley (c 1901)

 

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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
Free burgers at Burger Project, Bondi Junction
04.11.2016
GT x STILY Christmas Boutique
02.11.2016
Reader dinner: Quay, Sydney
25.10.2016
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