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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.

Recipes by Restaurant Hubert

Restaurant Hubert's chicken fricassée, kimchi gratin and red butter lettuce with caper and anchovy vinaigrette

Restaurant Hubert's chicken fricassée, kimchi gratin and red butter lettuce with caper and anchovy vinaigrette

Chef Daniel Pepperell teams up with Sydney’s favourite bar czars to give bistro classics a reverently irreverent twist. Welcome to Restaurant Hubert.

Anton Forte and Jason Scott like to go their own way. And for this pair of Sydney hospitality professionals, it has paid off. Starting with the runaway success of their Darlinghurst basement dive, Shady Pines, which they opened in early 2010, they went on to open the equally well-received Baxter Inn and Frankie's Pizza, and have gone on to inspire a score of imitators nationwide. Now, in opening their first restaurant, in the Sydney CBD, the founders of the Swillhouse group are taking a gamble and stepping outside their comfort zone. Will Restaurant Hubert put a current through the Sydney dining scene the same way their bars electrified the drinks world?

Scott and Forte have crafted a restaurant so restauranty it's almost a parody of restaurant craft. Follow the stairs down to what was once the Celestial Chinese Restaurant on Bligh Street (yes, another subterranean location) and you find yourself in a sepia-tinged collection of rooms lined with timber and leather, banquettes and bars, dimly lit with tiny fringed lamps and hung with framed posters of French booze. It even has a stage. "We want fat businessmen drinking Burgundy and shiraz out of beautiful glassware with Frank Sinatra crooning over the speakers," says Forte. "We want glamorous ladies drinking icy-cold Martinis. We want cool kids with glasses peering off into their mineral water."

But the menu is no joke; nor is the wine list. Bringing edge to the food is star recruit Daniel Pepperell; they're hoping he can do for bistro what he did for trattoria food at 10 William St, giving the classics just enough backspin to turn heads as they come out of the kitchen. As the dishes he shares here may indicate, Pepperell is unafraid of embracing the glimmering aspic of tradition on one hand while playfully courting irreverence on the other, dosing the gratin with kimchi and giving shiitakes the à la Grecque treatment. On the wine front they've got Andy Tyson, a graduate of Monopole, the Wine Library and Buzo, aided and abetted by mmanager, Anthony Moore, also late of Monopole.

"Initially we wanted a restaurant where we could have a crème brûlée and a schnitzel on the same menu," says Scott. But the concept tightened in focus along the way. "It evolved into more of a big-night-out restaurant than just a little cosy wine bar."

And the Swillhouse team likes a big night out. Before they were bar czars, Scott clocked time on the floor as a waiter and sommelier at Ivy, North Bondi Italian Food and Foveaux, while Victorian-born Forte has a CV that includes Becco, The Melbourne Supper Club, Lotus and The Victoria Room, where the pair met.

"We've always loved restaurants, and dining out has always been something we've been passionate about," says Forte. "It was working in restaurants where we developed the style that has become Swillhouse's signature - we want rigid service standards but we want them delivered by people who are really cool in a place that has plenty of buzz. That's what we're about and we want to see if we can test our mettle and do that in a restaurant of our own."

Recipes by Restaurant Hubert:

Chicken fricassée

Stracciatella with lemon and orange

Red butter lettuce with caper and anchovy vinaigrette

Clams à la Normandie

Kimchi gratin

Shiitakes à la Grecque

Créme caramel

Restaurant Hubert, basement, 15 Bligh St, Sydney, NSW, restauranthubert.com

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