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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.

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."

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.

How to barbecue like Heston Blumenthal

Heston Blumenthal at The Grounds of Alexandria

Heston Blumenthal at The Grounds of Alexandria

Heston Blumenthal's latest handiwork has less to do with disguising meat as fruit, as he's famous for at The Fat Duck, and more to do with the simple and perhaps most vital cooking technique known to man - cooking with fire.

Working with Australian manufacturers Everdure, Blumenthal touched down in Australia for a hot minute this week to launch his own range of sleek, modern barbecues, right in time for grilling season. The collection of six spans from charcoal-powered to gas, and come in sizes perfect for the deck at home or in a more portable size to transport to the park or beach.

"I've been doing a lot of work on the link between food and cooking and being human," says Heston at his launch at Sydney's The Grounds of Alexandria cafe. "We're the only creature that can make fire, and the only creature that cooks its food. The actual act of barbecuing is something that's in our blood." His range has made it easier than ever. The Fusion range of charcoal barbecues has eliminated the need for matches or lighter fluid with a one-touch ignition button. Press it to light the coals, and the temperature will rise to the optimal temperature for cooking within 10 minutes. A discreetly powered rotisserie attachment is one of the best add-ons available for the likes of porchetta, lamb shoulder or whole chicken, all infused with the flavour of charcoal smoke.

The gas range, available in graphite, mint, orange, red and stone enamel coatings, "are the most powerful gas barbecue on the planet," says Heston, who points out the extra roomy hood makes for perfect heat convection.

Next time you're picking up some prawns for an impromptu barbecue on the beach, take Heston's Cube along too. A portable and compact charcoal barbecue that's lightweight thanks to its aluminium construction,  it's easy to set up, store and clean. 

Heston's top barbecuing tips:

- Grilling can only add so much flavour. Buy only the best quality meat and you're already halfway to greatness.

- Throw some fresh herbs on the charcoal while cooking, spritzing with water every so often to add a fragrant smoke.

- Wait until a crust of ash forms on the charcoal before cooking, that'll ensure the coals will have cooled down enough to emit a steady heat.

- For fish and delicate seafood, cook off centre and away from the direct heat.

- Always bring meat to room temperature before cooking to ensure an even temperature in the centre.

- Flip your steaks! It keeps the juices and flavour from dripping away.

- After you've removed your meat from the heat, let it rest to seal in the juices.

- It may seem obvious but clean your barbecue regularly - sticky build ups lead to flare-ups.

everdurebyheston.com

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