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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 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.

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."

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.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Recipes by Bodega

Clockwise from front left: Sarah Doyle, Joe Valore, Kenji Maenaka, Rachael Doyle, Hollie Adams, Olivier Hassig, Coco Cox, Michael Portley, Joel Humphreys, Ben Milgate and Elvis Abrahanowicz

Clockwise from front left: Sarah Doyle, Joe Valore, Kenji Maenaka, Rachael Doyle, Hollie Adams, Olivier Hassig, Coco Cox, Michael Portley, Joel Humphreys, Ben Milgate and Elvis Abrahanowicz

The Bodega family raises a glass to a decade of rockin’ Latin-infused eats at its Surry Hills digs. Here’s a taste of what has kept the casa pumping.

"Vivir para comer," yells the bull. Live to eat. Inscribed on his nine-foothigh chest, meanwhile, is the legend "Barriga llena corazón contento": a full belly equals a contented heart. When Bodega opened in the winter of 2006 on a Surry Hills side-street, the declaration painted on a bold mural seemed like a brazen call to arms from a group of unknowns. Ten years down the track and the restaurant is a landmark. Those unknowns - chefs Ben Milgate and Elvis Abrahanowicz, and restaurateurs and maîtres d' Joe Valore and Sarah Doyle - are now the most distinctive operators in town, and the words on the wall seem to be more a matter of quiet pride. Well, maybe not that quiet.

This is Bodega, after all.

So how does a restaurant that made its reputation being cool and of the moment manage to get a decade under its belt? Why does it still pack in a young, hip crowd night after night in 2016? "Because it's delicious," says Abrahanowicz.

"It's consistent," says Valore. "And it's fun," says Milgate. One thing the restaurant has never lacked is atmosphere. The music remains on the high side of comfortable, sassy service has always been part of the package, and the look is as sharp and as slick as any of the rockabilly styles sported by a great many of its staff and patrons. "The place looks better than ever today," says Valore, "and eating here now, even for us, is really good."

"The food has gotten a bit more refined," say Abrahanowicz and Milgate, a pair so used to working side by side that their sentences flow together. "The first menu was chorizo glazed in a pan with cider and we'd put a bit in the pan and neck the rest. The menu was designed so that just the two of us in the kitchen could knock it out, and we could do it pretty wasted as well." Refined, but still big on flavour. The current menu gleefully remixes Latin and American flavours with a rock 'n' roll sensibility, never more successfully, perhaps, than in the crunch and squish of the signature raw kingfish on charred toast showered with a confetti of cuttlefish, mojama and onion. Some more recent hits, such as the buttermilk pancake topped with fried salt cod, a poached egg and smoked maple butter seem to speak of excess, but, although they're hearty, care in the kitchen keeps them balanced. And that, perhaps, is the real secret of Bodega's continued success: they care. "The people that have worked with us have always had that same mindset of having fun doing what they love doing," says Doyle.

Today, despite the demands of Porteño, the much larger restaurant in which both chefs hold a stake, and despite the work Abrahanowicz does with Valore and Doyle across the Continental Deli in Newtown, Stanbuli in Enmore and their partnerships with LP's Quality Meats, Mary's and The Unicorn Hotel, in Chippendale, Newtown and Paddington, Abrahanowicz and Milgate are still at the pass at Bodega every week. So what's changed? "Sometimes we turn the music down when people ask now," says Milgate. "But that's just because we can't hear each other any more," quips Doyle.

Try these Bodega recipes at home:

Pork and octopus salad

Pork belly and bullhorn peppers

Fish fingers

Hot cross buns

Buttermilk pancakes with bacalao, egg and smoked maple butter

Banana splits

Morcilla and scallops with braised cabbage, tahini sandwich and pickled cauliflower

Bodega, 216 Commonwealth St, Surry Hills NSW, (02) 9212 7766,

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