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.

The producers: Steven Ter Horst, chocolatier

Adelaide's master of the cocoa bean and maker of serious choc-honeycomb.

WHO Steven ter Horst trained as a chef, then walked away from cooking for a decade, working in banking and teaching English in Japan before deciding to specialise in making fine chocolates. His range of chocolates and tablets feature such exotic combinations as pistachio and sour cherry, and banana with pepper.

HOW In seven years, ter Horst has progressed from making chocolates in his townhouse and selling at a farmers' market to running a chic city chocolate boutique, replete with café seating, cabinets stocked with pâtisserie by his partner Chantelle Giardina, and hot drinks to accompany the sweet treats. He also conducts chocolate masterclasses in store, demonstrating chocolate tempering and making ganaches and truffles.

WHY Tempered from several brands of Belgian couverture and double-polished, ter Horst's chocolates have a brilliant gloss. Their centres are flavoured with authentic ingredients rather than concentrates, from Ardbeg single-malt whisky to mangrove honey infused with saffron. Customers like the quirky charm of hazelnut praline inside a hedgehog-shaped mould that ter Horst found during a chocolate discovery tour of Europe, although a highly seasoned fleur de sel remains his most popular item. We think his choc-honeycomb may put an end to the Violet Crumble-versus-Crunchie debate forever.

Steven ter Horst, 256 Rundle St, Adelaide, SA, (08) 7226 6216

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Latest news
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
27.11.2016
Where to start with French beef cuts
18.11.2016
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