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.

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.

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.

Peter Gilmore's North American truffle tour

Peter Gilmore at Per Se, New York

Peter Gilmore at Per Se, New York

On plates, menus, social media feeds - Australian black winter truffles seem to be everywhere right now, even in North America.

To celebrate the northern-hemisphere launch of Australia's truffle season, Western Australia's Truffle & Wine Company is touring the US, spruiking the joys of Tuber melanosporum. In addition to packing masses of Manjimup black truffles, the company - now the largest trufferie in the southern hemisphere - has also brought along Quay chef Peter Gilmore to help drive home its point.

Kicking things off with an intimate dinner at Per Se in Manhattan this week, Gilmore impressed with the likes of black pudding with morel and truffle purée and wagyu tenderloin poached in truffle jus. Up next, Gilmore will be showcasing the truffles at a Thursday evening cocktail event at RPM, Doug Psaltis's modern Italian diner in downtown Chicago, before heading to Los Angeles for Friday night's collaborative dinner with Josiah Citrin at Mélisse. It's a taxing schedule - not least because all three events are scheduled over just five days - but for Gilmore, fresh is the best way to show off the luxe, $2,500-a-kilo ingredient.

"Honestly, I think the quality of what was landing in my kitchen last season is better than what I was getting out of France," he said as he finished preparations for his Chicago event. "They're out of the ground and within three to four days you've got them in your kitchen. Sometimes the French ones can be three weeks old by the time we get them. I was really impressed with the freshness and texture of the Manjimup truffles as well as their aroma."

Although truffles are an increasingly regular sighting on tasting menus this time of year (and while it sends 95 per cent of its produce offshore, Truffle & Wine Company remains Australia's largest grower), Gilmore believes good results are well within reach for home cooks. "The beauty of truffle is that it's at its best when served simply in a risotto, pasta or even shaved in scrambled eggs."

Peter Gilmore's five favourite New York eats
In addition to flying the flag for Australia and its truffles, Peter Gilmore also found time to eat out in the Big Apple this visit. Here are his top five New York City food picks:

"The best overall experience is catching the train and eating at Blue Hill at Stone Barn. Dan Barber is an absolute genius and probably the most underrated chef in the world. His commitment to heirloom and organic ingredients is exceptional.

"Per Se is probably the most professionally run restaurant I've ever been to. The service staff are impeccable and the kitchen produces modern American classic food with absolute precision.

"At Eleven Madison Park, Daniel Humm serves a dégustation based on the history of New York and New York dishes, although the highlight of the evening was probably the tea service. There was this 1989 pu-erh aged in bamboo that was cracked at the table, ground and served at three different temperatures. A stunning experience.

"A visit to Eataly is always on the agenda in New York City, especially because it's right near Eleven Madison Park.

"The Union Square Greenmarket is on Monday, Wednesday, Friday and Saturday every week. We were there on the weekend and the variety of produce from around New York state was stunning. I'd love to have a farmers' market with that amount of diversity and quality on my doorstep."

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Explainer: wild scampi caviar
30.11.2016
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29.11.2016
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28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
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