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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."

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.

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.

Berkelo bakery to open in Brookvale

Berkelo's baked goods

Berkelo's baked goods

Top Sydney chefs are already fans of Berkelo's slow-fermented sourdough. And soon, you can take it home yourself.

Berkelo, a Sydney bakery opening 15 July in Brookvale, wants to change the way people think about bread.

And what exactly does that mean? Natural yeast and stone-milled grain from Gunnedah's Wholegrain Milling Company, for starters. And rapadura, honey and maple syrup in place of any refined sugars for sweetness.

"The whole gluten-free thing has got out of hand," says chef and Berkelo co-owner Tom Eadie. "It's due to lack of education and eating bad bread. When you respect the process, bread can be a health food, too."

Eadie was formerly the executive chef at The Boathouse Group, who are behind Moby Dicks at Whale Beach and The Boathouses at Balmoral and Shelly Beach. He turned his hand to baking six months ago, with his friend Matt Durrant, now Berkelo's head baker. "We just thought no one's trying very hard on the north side with sourdough," he says.

The pair has spent the past six months "playing around" with long-ferments at an industrial site previously occupied by bakery chain Le Pain Quotidien. The next piece of the puzzle is their retail "little hole in the wall"; a step that will give Sydney a chance to take home the baked goods Berkelo wholesales to top restaurants around town (Via Alta, Cottage Point Inn and Pilu at Freshwater, among them).

Along with their "house loaf" - an unbleached sourdough made with a rye starter - there's a brown malt and honey loaf made with khorasan wheat flour, and Durrant's savoury, almost smoky, burnt-bran round that will make great friends with a good slug of olive oil. Berkelo's fruit bread is bang on - a flavoursome mix of dehydrated cherries, dates and grapes - and it's made using lemon-myrtle tea in place of water.

And there are sweets, to boot. A "sour-doughnut" rolled in buckwheat praline and filled with an espresso and labne crème pâtissière, and an almond croissant (it looks more like a mini English toast loaf), that's dense and golden with whole eggs and Berkelo's house-made cultured butter.

When the retail store opens, Berkelo will bake at five o'clock in the morning, and again late-morning, so when customers come to collect the bread, it'll still be warm. "It's not the dream to bake bread early, slice it, let it cool, bag it and send it," says Eadie. "Pull it straight from the oven and make it correctly, and bread's a beautiful and healthy thing."

Berkelo opens 15 July.

Berkelo, 8 William St, Brookvale, NSW, open Mon-Sat, 7am-2pm, berkelo.com.au

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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
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