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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.

Taming the Wilderness

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

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

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.

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.

Fergus Henderson's tribute to his father

Recalling moments that shaped his career, Fergus Henderson pays tribute to his late food-loving father.

My training as a chef took place on the eaters' side of the pass, more often than not with my father, who sadly passed away last week. I feel very fortunate to have formed so many culinary memories with him, many of which stem from Paris: Restaurant Allard and its splendid mustardy cucumber salad, followed by roast guinea fowl and delicious lentils in a fantastic, very chipped bowl, digestion aided by a very young marc de Bourgogne, almost green with youth. The first brush with steak tartare, the combination of raw meat and the crunch of well-cooked pommes allumettes washed down by chilled Brouilly (ah! cold red wine!). There was no turning back.

I'm not sure what my dad was doing giving me the wine list and directing me to choose at the pudding moment at Le Grand Véfour. He never made that mistake again: I picked Château d'Yquem and, as the wine waiter poured the wine, he said, "Messieurs, this is liquid gold." I was ruined for life.

Still in Paris, on a Sunday night with a huge heaping of choucroute garnie before us, we were accosted by Peter Langan (the late proprietor of Langan's Brasserie in London) who shared his Sancerre-fuelled wisdom with us: that the word "amateur" has been misused in our language for ages. Instead of meaning someone not very good at something, it actually refers to a lover of a subject. I took this to heart; I would like to think of myself as an amateur.

Then there was lunch in the Four Seasons New York, a Bloody Mary at the bar beneath that spiky sculpture hanging overhead (the chance of a spike falling and running you through adds a certain piquancy to your pre-lunch cocktail). You also realise where vintage clothing shops get their clothing from, especially of the American variety: those peculiar shapes all come from barmen at the Four Seasons. Elaine's in NYC was the hotspot at one point.

Dad was taking me and Ken, a chubby chum who was obsessed by restaurants, to supper there. When we were shown our table Ken almost wet himself with excitement, exclaiming that this was the best table in the house - probably in the whole city! The power of restaurants is extraordinary.

Then came the incident in Sweetings (Sweetings being a good place for incidents). It was a busy lunch and I had made eye contact with Angelo, hoping that he would find me a table in the back. Enjoying a few Black Velvets in the bar at Sweetings is like standing in a lunchtime mosh-pit; Angelo expertly manoeuvred his way through to announce, "Your table is ready, Mr Henderson! Your table is ready." Out of the fug came my dad, and this was when the incident occurred. Angelo told him, "Not you, but this Mr Henderson," referring to me instead. Dad did not take this well.

The feeling of taking my father out for the first time was fantastic, he having been so generous to me. A friend of mine suggested we should take our fathers on a culinary adventure because they were not getting any younger. San Sebastián seemed an appropriate eating destination. My chum asked me to book some restaurants, so I did, but I should have taken into account what grumpy old curmudgeons they had aged into. Being shown around the kitchen at Arzak by Elena herself, the two grumpy gits started complaining that they were hungry. Their behaviour did not improve much over lunch.

It struck me as very strange that two gents who have eaten more than most had aged into the two old men from The Muppets who sit in a box complaining, especially as the first words I learnt in French were: La Vieille Prune, s'il vous plaît . Life is going to be okay armed with a sentence like that under your belt.

I hope the great chef in the sky looks after you as well as the chefs have here, Dad.

Illustration Lara Porter

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Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
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