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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

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."

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

The Smooth Festival of Chocolate, Sydney

Black Star Pastry's chocolate, strawberry and watermelon cake

Black Star Pastry's chocolate, strawberry and watermelon cake

The Smooth Festival of Chocolate in Sydney is an entire weekend shamelessly dedicated to the cacao brand of sweet tooth. The festival launched in 2014 and Sydney's appetite for it has grown each year. Last year a whopping 112,000 chocolate lovers hit The Rocks for treats and tastings from numerous bean-to-bar and artisan producers, as well as cooking demonstrations from some of the country's best chocolatiers and chefs.

There'll be more than 80 stalls at this year's festival - but don't expect blocks and bars alone. Chocolate ice-cream, Dutch pancakes, macarons and, perhaps the main act, a limited-edition chocolate version of Black Star Pastry's Insta-famous strawberry and watermelon cake are all part of the program. The luxed-up version of the Black Star cake is made with dark chocolate dacquoise layers, white chocolate mousse and white chocolate Valrhona pearl crisps and shavings.

"What makes the original cake so special is its delicate floral notes and light texture," says Black Star chef and owner Christopher Thé. "The mouthfeel of this recipe is far richer than the original, but still surprisingly light and full of vibrant fruit flavour."

This is the second year Black Star has participated in the event; last year they débuted the chocolate version of the cake and sold more than 3,000 pieces over two days. "This year we're planning to bring double that amount," says Thé.

Black Star will be joined over the weekend by chefs including Anna Polyviou (Shangri-La Hotel), Carlos Heng (Mak Mak Macarons) and GT's food and style director Emma Knowles to host various cooking demonstrations on the Callebaut Test Kitchen stage. And how will Thé be taking five and getting his chocolate fix? "Watching the view of the harbour with a glass of Champagne and a slice of our cake," he says. See you there.

Smooth Festival of Chocolate, Saturday 10 September, 10am-8pm and Sunday 11 September, 10am-6pm; The Rocks, Sydney, smooth.com.au

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